Kicking Cancer in the Kitchen: Quinoa with Pears and Maple Vinaigrette

Last week I shared a recipe from the book Kicking Cancer in the Kitchen. I was so happy with the sweet potato fries I thought I’d give some other recipes a try, like this tasty quinoa salad.

Quinoa is a mainstay of my diet because of its protein content. As the book describes, it’s also a great source of calcium, fiber and B vitamins. In addition to being great for you, this salad is the perfect fall meal. It’s subtly sweet and is great on its own, over a bed of baby greens, or with another recipe from the book, Gingerly Carrot Soup.

pear and quinoa salad

Quinoa with Pears and Maple Vinaigrette

1 cup quinoa
1 large pear, diced
2 Tbsp fresh parsley, chopped
1/2 cup raw slivered almonds
1/4 cup extra virgin olive oil
2 Tbsp apple cider vinegar
2 Tbsp maple syrup
1/2 tsp Dijon mustard
Sea salt and freshly ground pepper, to taste

Cook the quinoa and place in a large salad bowl. Add the diced pear, parsley and almonds and mix.

Next make the dressing by whisking together the olive oil, vinegar, maple syrup, mustard, salt and pepper.

About Rachel Repard

I'm a foodie with a penchant for healthy eating (and the occasional cupcake). Like so many of us, breast cancer has touched my life. Although we can't predict what life will bring, I believe it's important to fortify your body with natural, healthful cooking. Find my other blog at blog.rachelrepard.com.

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