Spinach Quinoa Salad with Candied Pecans
Spinach Quinoa Salad with Candied Pecans is one of those salads you’ll just want to keep eating and eating! A combo of sweet, tart, crunchy & chewy! Full of good for you ingredients! The easy candied pecans add a cheffy restaurant touch!
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Category: Salads
- Cuisine: American
Ingredients
Dressing:
- 1 clove garlic, crushed
- 2 tablespoons red wine vinegar
- 1/2 tablespoon honey
- pinch of salt and pepper
- 2 tablespoons chopped parsley
- 3 tablespoons olive oil (or your choice)
- 1/4 teaspoon sesame oil
For the Salad:
- 1 bunch of spinach, rinsed, stems removed
- 3 cups of cooked quinoa (1 cup uncooked), see Light & Fluffy Quinoa
- 1 cup chickpeas, canned or cooked at home
- 1/2 pint (8 ounces) of blueberries
- 1 pear or apple sliced into quarters, hulled and then sliced across into 1/4” pieces
- 1 recipe Candied Pecans
Instructions
For Dressing:
Mix together all ingredients together in a jar and shake. Drizzle over salad just before serving. You can add more honey to this, to taste. The dressing is very tart which plays wonderfully with the Candied Pecans. If you’re not using the Candied Pecans, you may like a bit more sweetness.
For the Salad;
Arrange salad as desired. Suggested: lay down a bed of the spinach, top with the quinoa and sprinkle the rest of the ingredients over the top. Drizzle with dressing right before serving.
Notes
If not using the candied pecans, add a little more honey to the dressing.
Keywords: Bargain Meal of the Week, Berries, Blueberries, Chickpeas, Dried Beans, Main dish salad, Pear, Pecans, Quinoa, Salad, Salad Dressings, Spinach, Spinach Salad