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

Looking for an easy Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette recipe? Learn how to make Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette using healthy ingredients.


Submitted by vulture11

Makes 4 servings



Ingredients: 1 cup quinoa 2 good handfuls of organic baby spinach leaves, washed, drained 1 large ripe pear, washed, stemmed and cored, cut into pieces (or use an apple) 1/2 cup chilled chick peas, rinsed, drained 2 tablespoons fresh chopped parsley A handful of pecans, pan toasted and salted to taste (optional) For the Maple Vinaigrette Dressing: 1.5 tablespoons extra virgin olive oil 3 tablespoons golden balsamic vinegar 1 tablespoons pure maple syrup (or substitute sugar-free syrup or agave) 1 teaspoon of Dijon mustard (optional)

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

1 cup (dry) (uncooked) Quinoa Organic Grain
3 cup Spinach
1 pear, medium (approx 2-1/2 per lb) Pears
1 serving Grabanzo Beans Organic (Private Selection) 1/2 cup
2 tbsp Parsley
1 1/2 tbsp Olive Oil
3 tbsp Vinegar Balsamic
0.13 serving Sugar Free Pancake and Waffle Syrup
1 tsp Classic Dijon Mustard

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

  1. 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 (if using them) and lightly combine.

  5. Makes four main course servings, six side dish servings.

  6. Note: If you are making this salad ahead of time, I suggest you make the quinoa, fluff, and add the dressing while it is warm. When it cools to room temperature, add in the spinach, chick peas and parsley; toss, cover and chill. Before serving add the pears, and toasted pecans. Taste test and add more seasoning if needed.

  7. I prefer salads lightly dressed. But if you prefer more dressing, or find that your quinoa and spinach needs a bit more dressing, double the vinaigrette recipe.

Categories

Vegetarian

Nutrition Facts
Serving Size 153.2g
Amount Per Serving
Calories
271
Calories from Fat
231
% Daily Value*
Total Fat
25.7g
40%
Saturated Fat
3.2g
16%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
93mg
4%
Potassium
403mg
12%
Total Carbohydrates
41.4g
14%
Dietary Fiber
8.9g
36%
Sugars
6.0g
Protein
8.6g
Vitamin A 46% Vitamin C 17%
Calcium 6% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in vitamin A
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