So satisfying and tasty, sure to please!
A unique blend of nutty, sweet and salty! Enjoy anytime of the day.
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
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
- 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.
- 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.
Makes four main course servings, six side dish servings.