Oh you know I love quinoa. I can’t tell you how many people I’ve introduced to this happy little grain. Like, I’m pretty sure the quinoa farmers should give me a commission. Then I whip up something like this quinoa salad and then I’m really sure they should.
I have a thing for toasted pecans, they add so much flavor and a bit of crunch to anything you put them in. They combine so perfectly with the quinoa and pears in this salad and add a lovely texture.
This is just pretty much a kick ass salad, practically perfect, and so so healthy for you!
Ever since becoming a vegetarian about a year ago I have a thing for recipes I can make ahead to make life during the week. Well, actually, I’ve always loved recipes like that. But since now I do a lot more chopping of veggies and cooking of quinoa and lentils sometimes cooking takes longer. A little meal prep on the weekend goes a long way for making life easier during the week. This is one of those recipes you can make a night or two before, the flavors mix together really well. Just add the pear right before you serve it so it doesn’t get brown.
When I made this a couple of weeks ago I had leftovers. I took them to my mom one day at work and earned my best daughter in the world award. (that was after I forgot to take it to her the night before, but I’m still a pretty awesome daughter! )
Here’s what you’ll need
2- Cups Vegetable broth (or chicken broth)
1- Cup Quinoa (uncooked)
1/2- Cup Toasted Pecans (just pop them in the oven @ 350 for about 10-15 min.)
1 & 1/2- Cups Fresh Spinach leaves
2-Tbsp Coconut Oil – melted
1-Tbsp Red Wine Vinegar
1-Tbsp Lemon Juice
1- Tbsp Agave
1/2- tsp Salt
1/4- tsp Pepper
Bring your broth to a boil, stir in quinoa, cover and reduce heat to low. Let simmer for about 15 minutes or until all liquid is absorbed.
While your quinoa is cooking chop your pears into small pieces, and coarsley chop your pecans.
Finely chop your spinach. I like to roll it up in bunches and just kind of slice it up.
Once the quinoa is cooked through remove it from the stove and transfer it into a nice big bowl and let it cool. (If you’re in a hurry you can pop it into the fridge to cool faster)
While it is cooling whisk together your coconut oil, vinegar, lemon juice, agave, salt and pepper in a small bowl.
When your quinoa has cooled, throw in your pecans, pears, and spinach. Pour your dressing over the top and toss to combine everything.
Now it’s done! Serve it up for a delicious lunch or eat it with your favorite main dish as a spectacular salad.
Cover any leftovers and keep them in the fridge or give them to your mom and get your awesome daughter award!
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