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quinoa salad with pears, baby spinach and chick peas in a maple vinaigrette
Yield: 4 - 6 salads
Ingredients:
- 1 cup quinoa
- Sea salt
- 2 handfuls of organic baby spinach leaves,washed, drained
- 1 large ripe pear, cored, cut into pieces
- 1/2 cup chilled chick peas, rinsed, drained
- 2 tablespoons fresh chopped parsley
- Sea salt and fresh ground pepper
- A handful of pecans
Maple Vinaigrette Dressing:
- 4 tablespoons extra virgin olive oil
- 3 tablespoons golden balsamic vinegar
- 2 tablespoons pure maple syrup
- Dijon mustard
Directions:
- Place the quinoa in a sauce pan.
- Add 2 cups water, and a pinch of sea salt.
- Cover and simmer until all the water evaporates and the quinoa is tender (about 20 minutes).
- Put the quinoa in a large salad bowl.
- Toast the pecans.
- Add the remaining salad ingredients to the salad bowl.
- Whisk together the vinaigrette, pour over salad.