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

By Lana Submitted at November 2, 2010

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


  • For the quinoa-

  • 1 cup organic quinoa

  • Sea salt

  • For the salad you'll need:

  • 2 handfuls of organic baby spinach leaves, washed, drained

  • 1 large ripe pear, 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

  • For the Maple Vinaigrette Dressing:

  • 4 tablespoons extra virgin olive oil

  • 3 tablespoons golden balsamic vinegar

  • 2 tablespoons pure maple syrup


  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. Fluff with a fork and dump it into a large salad bowl.

  2. Prepare the salad ingredients as they stated in the ingredients section.

  3. Prepare the dressing - whisk

  4. Add the baby spinach, cut up pear, chick peas, and chopped parsley to the quinoa and fluff. Add the vinaigrette and toss to coat. Season to taste with sea salt and ground pepper. Just before serving, add the toasted pecans and toss lightly.

Nutritional Facts

Gluten free
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.
You can purchase from a health food store by following the instructions or these instructions below.
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