Quinoa Salad with Pears, Bacon and Baby Spinach
Servings Prep Time
4-6 30mins
Cook Time Passive Time
20mins 2 hrs
Servings Prep Time
4-6 30mins
Cook Time Passive Time
20mins 2 hrs
Ingredients
Dressing
Instructions
  1. Prepare the quinoa according to the package directions. 1 cup dry quinoa should yield over 4 cups of cooked quinoa. Cool quinoa.
  2. In a large bowl add the cooled quinoa, diced pears, green onions, spinach and bell pepper. Reserve the crumbled bacon and toasted almonds for later.
  3. For the dressing: Combine all of the dressing ingredients in a small bowl and pour over quinoa mixture. Toss gently. You might not want to use all of the dressing depending on how wet you want your salad so add a little at a time. Add salt and pepper to taste.
  4. Chill in the refrigerator for at least an hour before serving so that the flavors can meld.
  5. Mix the crumbled bacon and toasted almonds into the salad just before serving, reserving a bit to garnish the top as well.
Recipe Notes

Note: To toast almonds, brown them for a couple of minutes in a skillet over medium high heat. To roast them, bake them in the oven for 8-10 minutes at 350 degrees. When you smell them, they are done!