Quinoa Salad With Pears, Baby Spinach, Pecans + Maple Vinaigrette Recipe

Quinoa: A nutritious grain that serves as the base of the salad.

Water: Used to cook the quinoa.

Baby spinach: Adds freshness and a vibrant green color to the salad.

Pear: Provides sweetness and a juicy texture.

Toasted pecans: Adds a crunchy texture and nutty flavor.

Olive oil: Forms the base of the vinaigrette, adding richness.

Maple syrup: Adds sweetness and a unique flavor to the vinaigrette.

Apple cider vinegar: Provides tanginess to balance the sweetness of the maple syrup.

Dijon mustard: Adds a slight kick and helps emulsify the vinaigrette.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a touch of heat and depth to the vinaigrette.

To enhance the flavor of the quinoa, toast it in a dry skillet over medium heat for a few minutes before cooking. This will bring out a nutty aroma and add depth to your salad.

• quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good alternative to quinoa.

• water - Substitute with vegetable broth: Using vegetable broth instead of water can add more depth and flavor to the quinoa.

• baby spinach - Substitute with arugula: Arugula has a peppery flavor that can add a different but complementary taste to the salad.

• pear - Substitute with apple: Apples provide a similar crunch and sweetness, making them a suitable replacement for pears.

• pecans - Substitute with walnuts: Walnuts have a similar texture and nutty flavor, making them a good alternative to pecans.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good substitute for olive oil.

• maple syrup - Substitute with honey: Honey provides a similar sweetness and can be used in the vinaigrette as a natural sweetener.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used as a replacement for apple cider vinegar.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and can add a bit of texture to the vinaigrette.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, providing a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative to black pepper.

• Allow the quinoa to cool completely before storing. This prevents condensation and keeps the salad fresh.
• Store the quinoa salad in an airtight container to maintain its flavor and texture. Glass containers with tight-fitting lids are ideal.
• Keep the vinaigrette separate from the salad if you plan to store it for more than a day. This prevents the baby spinach from becoming soggy.
• Refrigerate the salad for up to 3 days. The pears may oxidize slightly, but a squeeze of lemon juice can help maintain their color.
• For longer storage, freeze the quinoa separately from the other ingredients. Spread it on a baking sheet to freeze quickly, then transfer to a freezer-safe bag or container.
• Do not freeze the baby spinach, pears, or pecans as they do not thaw well and can become mushy or lose their crunch.
• To serve after freezing, thaw the quinoa in the refrigerator overnight. Combine with fresh baby spinach, sliced pears, and toasted pecans before adding the vinaigrette.
• Always taste and adjust the seasoning of the vinaigrette after storing, as flavors can mellow over time.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add the leftover quinoa salad to the skillet.
  3. Stir occasionally to ensure even heating, for about 5-7 minutes.
  4. If the salad seems dry, add a splash of olive oil or a bit of water to rehydrate.
  5. Once warmed through, serve immediately.

• Microwave Method:

  1. Transfer the quinoa salad to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if necessary.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the quinoa salad evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until heated through.
  5. Remove from the oven, give it a gentle stir, and serve.

• Steam Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the quinoa salad in a heatproof bowl that fits snugly over the pot without touching the water.
  3. Cover the bowl with a lid or foil.
  4. Steam for about 5-10 minutes, stirring occasionally, until the salad is warmed through.
  5. Carefully remove the bowl and serve immediately.

• Saucepan: Use this to cook the quinoa by bringing it to a boil and then simmering it until the water is absorbed.

• Mixing bowl: This is essential for combining the cooked quinoa, baby spinach, sliced pear, and toasted pecans.

• Small bowl: Perfect for whisking together the olive oil, maple syrup, apple cider vinegar, dijon mustard, salt, and black pepper to make the vinaigrette.

• Whisk: Ideal for mixing the vinaigrette ingredients until they are well combined.

• Knife: Necessary for slicing the pear into thin, even pieces.

• Cutting board: Provides a safe and stable surface for slicing the pear.

• Measuring cups: Use these to measure out the quinoa, water, olive oil, and pecans accurately.

• Measuring spoons: These are important for measuring the maple syrup, apple cider vinegar, dijon mustard, salt, and black pepper.

• Salad tongs: Handy for tossing the salad gently to ensure the vinaigrette coats all the ingredients evenly.

Pre-cook quinoa: Cook the quinoa ahead of time and store it in the fridge. This will save you cooking time on the day you prepare the salad.

Use pre-washed spinach: Buy pre-washed baby spinach to eliminate the need for washing and drying.

Slice pears in advance: Slice the pear and store it in an airtight container with a little lemon juice to prevent browning.

Toast pecans ahead: Toast the pecans in bulk and store them in an airtight container for quick use.

Make vinaigrette in bulk: Prepare a larger batch of the maple vinaigrette and store it in the fridge for future salads.