Categories: May2013, Pear, bell pepper, quinoa, spinach

Ingredients

• 1 cup of uncooked quinoa
• 2 Bartlett pears, diced and peeled
• 2 green onions, sliced
• 4 slices of bacon, cooked and crumbled
• 1-2 cups of fresh spinach, coarsely chopped
• 1 red bell pepper, diced
• 1/4 cup slivered or sliced almonds, toasted or roasted (see note)
• Dressing:
• 1/3 cup oil (whatever kind you prefer)
• 1/3 cup rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon minced garlic
• 2 Tablespoons sugar
• 1/4 teaspoon ground ginger

Directions

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, pears, green onions, bacon, spinach, bell pepper and almonds.

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. You could probably add the dressing ingredients directly to the quinoa but to make sure you get it incorporated it’s a good idea to mix it separately. Add salt and pepper to taste.

4. Chill in the refrigerator for at least an hour before serving so that the flavors can meld.

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