Cranberry Pecan Quinoa Salad
1/3 cup Pear balsamic or Apple Cider Vinegar
2/3 cup olive or canola oil
1 tablespoon Dijon Mustard
2 tablespoons honey
Salt and pepper
1 cup Quinoa
2 cups water
1 bag (5 to 7 ounces) fresh spinach
1/2 cup dried or fresh chopped Cranberries
1/2 cup toasted Pecans
2 pears, sliced
For the dressing, whisk together in a bowl or shake up in a jar the first 4 ingredients. Season with a little salt and pepper.
Use a strainer and rinse quinoa with some water. In a medium sized saucepan bring water to a boil. Add quinoa. Cover and simmer for 10 to 15 minutes or until all the water is absorbed. Once the quinoa is finished cooking, let cool.
Place cooked quinoa in a large bowl. Add cranberries, pecans, pears, and about half of the dressing. Season with salt and pepper to taste. Add more dressing if needed. Serve quinoa mixture on a bed of fresh spinach with a little extra dressing.
Extra dressing keeps in the fridge for at least 4 days.