Quinoa Salad Recipe with Pears, Baby Spinach and chickpeas. GF/DF

Quinoa adds a small amount of protein to simple green salads- perfect for lunch or a light supper.  Use pears or apples in this recipe – either one will work.


  •  1 cup organic quinoa
  •  2 good handfuls of organic baby spinach leaves, washed, drained
  •  1 large ripe pear, washed, stemmed and cored, cut into pieces
  •  1/2 cup chilled chick peas, rinsed, drained
  •  2 tablespoons fresh chopped parsley
  •  2 tablespoons fresh basil
  •  Sea salt and fresh ground pepper, to taste
  •  A handful of pecans, pan toasted and salted to taste

For the Dressing, whisk together:

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar/or apple cider vinegar
  • 1 tsp of dijon mustard ( optional)


First make the quinoa:

  • 1 cup organic quinoa
  • 2 cups water
  • Mineral/Sea salt

Place the quinoa in a saucepan or a rice cooker.  Add the water, and a pinch of sea salt.  Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes.  Fluff with a fork and place into a large salad bowl.

For the salad :

Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff.  Pour on the vinaigrette and toss gently to coat.  Season to taste with sea salt and ground pepper.

Just before serving, add the toasted pecans and lightly combine.

Dairy Free, Gluten Free, Recipes