Hopefully the quinoa salad recipes aren't getting old because I keep finding new recipes that I love. I made the below recipe for my lunch this week and it's so good! I love that it can be served cold which makes for a super easy lunch on the go. This recipe couldn't be easier and it's perfect for fall. If this doesn't sound hearty enough for a main dish to you, I think this would be a great side dish paired with salmon or chicken marinated in a little Dijon mustard and maple syrup.
Also, happy belated Columbus Day! I just had to share the cupcakes that I made for my class. I think they turned out pretty cute. Super easy- boxed cupcake mix and store bought frosting. I used Kellogg's Fudge Stripe cookies for the boats and used an edible candy marker to write on the candy corn. The kids loved them!
** adapted from Gluten Free Goddess
Serves 4 main course servings, 6 side dish servings
Prep Time: 30 minutes
1 c. quinoa
2 c. water
2 handfuls baby spinach
1 large ripe pear, washed, cored and cut into pieces
1 can chickpeas, rinsed and drained
2 T. chopped fresh parsley
salt and pepper
a handful of walnuts
Maple Vinaigrette Dressing:
3 T. extra virgin olive oil
2 T. balsamic vinegar
2 T. pure maple syrup
In a small saucepan, cook the quinoa in the 2 cups of water. Cover and cook on a low simmer until all of the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a work and put into a large mixing bowl.
Meanwhile, whisk the vinaigrette ingredients together in a small bowl and set aside.
In the large mixing bowl, combine the cooked quinoa, spinach, pear, chickpeas, chopped parsley, and walnuts. Stir in the vinaigrette and season with salt and pepper to taste.