Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette

I found this recipe at Gluten Free Goddess www.glutenfreegoddess.blogspot.com - Thanks Erika for sharing the link with me.  I made this for lunch today and it was amazing!  I added a lot more spinach, used dried parsley, half regular balsamic vinegar & half apple cider vinegar and added a full can of chick peas (garbanzo).  It seems pretty versatile (it was REALLY quick & easy, too) - could add chicken, soft cheeses, etc.  I hope you enjoy it!

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Quinoa adds vegan protein and heft to simple green salads- perfect for lunch or a light supper. Use pears or apples in this recipe- either one will work.

First you'll need to make the quinoa:

1 cup Quinoa
Sea salt

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.

For the salad you'll need:

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 (garbanzo beans), 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

For the Maple Vinaigrette Dressing:

4 tablespoons extra virgin olive oil
3 tablespoons golden balsamic vinegar
2 tablespoons pure maple syrup

Whisk together.

Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff. Pour on the vinaigrette 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.