Food & Recipes

By nanarose

Ingredients

• organic quinoa
• organic baby spinach leaves, washed, drained
• ripe pear, washed, stemmed and cored, cut into pieces
• chilled chick peas, rinsed, drained
• parsley, fresh chopped
• pecans, pan toasted and salted to taste
• extra virgin olive oil
• golden balsamic vinegar
• pure maple syrup
• sea salt

Details

Servings 6
Adapted from webmd.com

Preparation

Step 1

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A tip for those new to quinoa- it adds protein and heft to simple green salads- and is perfect for lunch or a light supper.

First cook your quinoa. Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.

Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff.

Whisk together the virgin olive oil, balsamic vinegar and maple syrup. Pour on the vinaigrette and toss gently to coat.

Just before serving, add the toasted pecans and lightly combine.

This recipe makes four main course servings, six side dish servings.

Note from Karina: If you are making this salad ahead of time, I suggest you make the quinoa, fluff, and add the dressing while it is warm. When it cools to room temperature, add in the spinach, chick peas and parsley; toss, cover and chill. Before serving add the pears, and toasted pecans. Taste test and add more seasoning if needed.

Some folks like a dab of Dijon mustard in their vinaigrette- I don't, especially. But if you love a mustard-y flavor spike, add a teaspoon of Dijon to the salad dressing. Just don't make it too strong- it may overpower the pears.

Makes: 6 servings

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