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Maple Quinoa, Pear & Pecan Salad

So satisfying and tasty, sure to please!

A unique blend of nutty, sweet and salty! Enjoy anytime of the day.

Prep time:

10 mins

Cook time:

15 mins

Ingredients:

1 cup quinoa
2 good handfuls of baby spinach leaves, washed, drained
1 large ripe pear, washed, stemmed and cored, cut into pieces
1/2 cup chilled chick peas, rinsed, drained
2 tablespoons fresh chopped parsley
Salt/Pepper to taste
A handful of pecans, pan toasted and salted to taste

Vinaigrette:
1/4 C Extra Virgin Olive Oil, like a Pour Olive Ultra Premium Mild or Medium oil
1/4 C Pour Olive's Vermont Maple Balsamic

Method:

  1. Rinse the quinoa thoroughly in a fine sieve. 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.
  2. Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff.
  3. Whisk together the vinaigrette, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper.
  4. Just before serving, add the toasted pecans and lightly combine.

Makes four main course servings, six side dish servings.