Ingredients
2 cups Water
¼ cup Quinoa
1 Clove Garlic
¼ cup Extra Virgin Olive Oil
1 Lemon
bowl of Baby Spinach
1 Pear
¼ cup Dried Cranberries
handful Toasted Pistachios
handful Sliced Olives


Recipe
Boil 2 cups of water. Add ¼ cup quinoa to water and cook for 15 min. Toast pistachios in small pan over medium heat (no oil necessary—pistachios naturally have healthy oil). Slice 1 pear. Dressing: Chop 1 clove garlic. Combine ¼ cup extra virgin olive oil and diced garlic. Add the juice from one lemon to oil mixture. Assemble the salad: Mix quinoa, toasted pistachios, and dressing. Combine baby spinach, pear slices ¼ cup dried cranberries, and handful of sliced olives in large bowl. Add quinoa mixture to salad. Toss well and enjoy!

Megan Says
“This is one of my favorite ways to assemble a salad – the dressing is fresh and tangy. Adding the dressing to the quinoa incorporates the flavors amazingly well.”

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