Quinoa and Spinach Salad with Pears

Anytime is a good time for a salad, and this one doesn’t disappoint. The flavor combination will knock your socks off. Crunchy chickpeas and pecans, nutritious quinoa and fresh spinach don’t need a heavy dressing. The maple vinaigrette dressing is perfect.

Total time: 20 minutes
Serves 4

Gluten Free


  • 1 cup organic red quinoa
  • 2 big handfuls organic baby spinach leaves, washed, drained
  • 1 large ripe pear, washed, stemmed and cored, cut into thin pieces
  • 1/2 cup chilled chick peas
  • 2 tablespoons fresh chopped parsley
  • Sea salt and fresh ground pepper, to taste
  • 1/3 cup pecans, pan toasted and roughly chopped


  • 3 tablespoons golden balsamic vinegar or glaze
  • 2 tablespoons pure maple syrup
  • water to thin
  • 1/2 tsp. onion powder


  1. Rinse the quinoa thoroughly in a fine sieve. Place the quinoa in a saucepan or rice cooker. Add 2 cups water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is absorbed and the quinoa is tender. This may take up to 20 minutes. Fluff with a fork and place it into a large salad bowl.
  2. Add the baby spinach and chick peas to the quinoa and gently toss together.
  3. Arrange the pears on top of the quinoa spinach salad.
  4. Whisk together the dressing, pour it over the salad and toss gently to coat. Season to taste with sea salt and ground pepper.
  5. Just before serving, toss in the toasted pecans.