Pear Quinoa Salad with Maple Vinaigrette
Pear Quinoa Salad with Maple Vinaigrette offers a delightful mix of ripe pears, spinach, and toasted nuts in a flavorful dressing—perfect for main or side.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sparrowlane.com.
Cooking tools:
- Rice cooker
- Fine-mesh sieve
- Pepper mill
- Saucepan
- Stove
- Skillet
- Serving bowl
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 c organic quinoa
- 2 handfuls of organic baby spinach leaves, washed, drained
- 1 large ripe pear, washed, stemmed and cored, cut into pieces
- 2 T fresh chopped parsley
- Sea salt
- fresh ground pepper
- A handful of almonds or walnuts, pan toasted and salted to taste
- Cranberries (optional)
- Maple Vinaigrette Dressing
- 4 T Sparrow Lane extra virgin olive oil
- 3 T Sparrow Lane D’Anjou Pear or Golden Balsamic vinegar
- 2 T pure maple syrup
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