Autumn Recipes

Quinoa Salad w. Pears, Baby Spinach & Chick Peas in a Maple Vinaigrette Dressing

December 16, 2013

Super healthy and hearty, quinoa is spectacularly versatile. This delicious salad from the Gluten-Free Goddess makes a nice light and flavorful dish ideal for lunches, picnics and potlucks.


  • 1 cup quinoa
  • 2 good handfuls of baby spinach leaves
  • 1 large ripe pear or apple, chopped
  • 1/2 cup chilled chick peas
  • 2 tablespoons fresh chopped parsley
  • Handful of pan toasted pecans
  • Handful of dried cranberries
  • Sea salt and fresh ground pepper, to taste

Maple Vinaigrette Dressing

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


  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, about 20 minutes. Fluff with a fork and place it into a large bowl.
  2. Add the baby spinach, pear or apple, 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, cranberries and lightly combine.

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