1 cup quinoa, uncooked
2 cups broth (preferably homemade bone broth)
3 large handfuls baby spinach
1-2 large, ripe pears (if the pears don’t look good or I don’t have any on hand, I often substitute apples), chopped
1 can of chickpeas
1/2 cup pecans, chopped
Sea salt, to taste
For the Maple Dressing:
3-4 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons pure maple syrup
Sea salt, to taste
1. Cook the quinoa with the broth and salt, to taste, according to the directions on the package.
2. Meanwhile, heat the chickpeas in a saucepan with some salt, to taste, until they are heated through.
3. Then, combine the baby spinach, chopped apples, chickpeas, and pecans in a large mixing bowl.
4. In a smaller mixing bowl or Tupperware container, whisk or shake the dressing ingredients together until they are well-combined.
5. When the quinoa is done, add it to the mixing bowl with the other salad ingredients.
6. Pour the dressing over the salad. Toss the salad to combine.
7. Serve warm or cold.