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.
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.