Wednesday, November 30, 2011

Quinoa Pear Spinach Salad

salad ingredients:
  • 1/2 cup dry quinoa
  • 1 cup water
  • 2 cups washed baby spinach leaves
  • 1/2 cup pomegranate seeds
  • 1/2 ripened avocado
  • 1/2 pear
mustard vinaigrette dressing:
Serves 2.

  1. Place quinoa and water in a saucepan over the stove. Bring to a boil, then reduce heat, cover pan, and let simmer for 10-15 minutes until water is absorbed. (You can also cook the quinoa in a rice cooker.)
  2. Slice pear and avocado into long thin pieces
  3. In a large bowl toss warm quinoa and remaining salad ingredients in a large bowl.
  4. Combine dressing ingredients into a tall cup, and stir rapidly with a fork until even consistency.
  5. Sprinkle mustard vinaigrette onto salad ingredients, and serve.
This fall themed salad is great with a side of warm butternut squash soup. I'm interested to know if you try it. Happy cooking!


  1. another amazing dish!! you are my official gluten-free guru!! keep 'em coming! =)...Kristen

  2. Thank you K!! Gluten free Friday is quickly approaching...

  3. This is GORGEOUS. I'm eating it right now. And I don't even care that it's spring ;)