Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette

By Shawn

Ingredients

• For the salad you'll need:
• 1 1 1 cup organic quinoa
• Sea salt
• 2 2 2 good handfuls of organic baby spinach leaves, washed, drained
• 1 1 1 large ripe pear, washed, stemmed and cored, cut into pieces
• 1/2 1/2 1/2 cup chilled chick peas, rinsed, drained
• 2 2 2 tablespoons fresh chopped parsley
• to salt and fresh ground pepper, to taste
• to A handful of pecans, pan toasted and salted to taste
• For the Maple Vinaigrette Dressing:
• 4 4 4 tablespoons extra virgin olive oil
• 3 3 3 tablespoons golden balsamic vinegar
• 2 2 2 tablespoons pure maple syrup

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Whisk together the Dressing.
Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff. Pour on the vinaigrette and toss gently to coat. Season to taste with sea salt and ground pepper.
Just before serving, add the toasted pecans and lightly combine.
Makes four main course servings, six side dish servings.

Note: If you are making this salad ahead of time, I suggest you make the quinoa, fluff, and add the dressing while quinoa 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. iI 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.
I prefer salads lightly dressed. But if you prefer more dressing, or find that your quinoa and spinach needs a bit more dressing, double the vinaigrette recipe.
Read more: http://glutenfreegoddess.blogspot.com/2010/10/quinoa-salad-with-pears-and-baby.html#ixzz13VdrvA3p