Yummy Eats

Servings 4
Time 30
VVegan DFDairy Free GFGluten Free VVegetarian
  • 1 cup organic quinoa
  • Sea salt
  • 2 good handfuls of organic baby spinach leaves, washed, drained
  • 1 large organic ripe pear, washed, stemmed and cored, cut into pieces
  • 1/2 cup chilled organic chick peas, rinsed, drained
  • 2 tablespoons fresh chopped organic parsley
  • Sea salt and fresh ground pepper, to taste
  • A handful of pecans, pan toasted and salted to taste

For the Maple Vinaigrette Dressing:

  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons golden balsamic vinegar
  • 2 tablespoons pure maple syrup
Here's how to make this dish:
  • Using a fine sieve, rinse quinoa thoroughly with cold water.
  • 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 vinaigrette, pour it over the quinoa salad and toss gently to coat.
  • Season to taste with sea salt and ground pepper.
  • Just before serving, add the toasted pecans and lightly combine.

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