Quinoa Salad with Autumn Pears, Baby Spinach, Pecans

This Quinoa Salad with Autumn Pears, Baby Spinach, and Pecans is a delightful combination of flavors and textures. The sweet and juicy pears, crunchy pecans, and tangy feta cheese complement the nutty quinoa and fresh baby spinach. Its dressed with a honey balsamic vinaigrette that adds a perfect balance of sweetness and acidity.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 2 ripe pears, thinly sliced
• 4 cups baby spinach leaves
• 1/2 cup pecans, toasted and chopped
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

In a medium saucepan, bring the 2 cups of water to a boil

Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until all the water is absorbed

Remove from heat and let it cool

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing

In a large mixing bowl, combine the cooked and cooled quinoa, sliced pears, baby spinach, toasted pecans, dried cranberries, and crumbled feta cheese

Drizzle the dressing over the salad and gently toss to combine all the ingredients

Serve immediately or refrigerate for later

Garnish with additional pecans and cranberries if desired