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Quinoa Salad with Pears, Baby Spinach, Pecans + Maple Vinaigrette
Ingredients
  • 1 cup organic quinoa
  • Sea salt
  • 2 good handfuls of organic baby spinach leaves, washed, drained
  • 1 large ripe pear, washed, stemmed and cored, cut into pieces
  • ½ 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
  • subheading: For the Maple Vinaigrette Dressing:
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons golden balsamic vinegar
  • 2 tablespoons pure maple syrup
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