Quinoa Pear Spinach Salad

Salad ingredients:

• 1/2 cup dry quinoa
• 1 cup of water
• 2 cups washed baby spinach leaves
• 1/2 cup pomegranate seeds
• 1/2 ripened avocado
• Half a pear

Mustard vinaigrette dressing:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons aged balsamic vinegar
• And 2 tablespoons gluten-free stone ground mustard (http://organicvillefoods.com/products/condiments/stone-ground-organic-mustard/)
• juice of 1/2 lemon
• sea salt and fresh ground pepper to taste

Serves 2.

Instructions:

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!