1 cup organic quinoa
2 good handfuls of organic 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
Sea salt and fresh ground pepper, to taste
A handful of pecans, pan toasted and salted to taste
4 tablespoons extra virgin olive oil
3 tablespoons golden balsamic vinegar
2 tablespoons pure maple syrup
First cook your quinoa. 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 virgin olive oil, balsamic vinegar and maple syrup. Pour on the vinaigrette and toss gently to coat.
Season the dish to taste with sea salt and ground pepper.
Just before serving, add the toasted pecans and lightly combine.
This recipe makes four main course servings, six side dish servings.
I found this recipe at WebMD Recipe from Foodily.com.