Yield: 4-6 servings
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
¼ cup slivered or sliced almonds, toasted or roasted (see note)
1/3 cup oil (whatever kind you prefer)
1/3 cup rice vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil
¼ teaspoon minced garlic
2 Tablespoons sugar
¼ teaspoon ground ginger
Prepare the quinoa according to the package directions. 1 cup dry quinoa should yield over 4 cups of cooked quinoa. Cool quinoa.
In a large bowl add the cooled quinoa, pears, green onions, bacon, spinach, bell pepper and almonds.
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.
Chill in the refrigerator for at least an hour before serving so that the flavors can meld.
For the almonds: To toast almonds, brown them for a couple of minutes in a skillet over medium high heat. To roast them, bake them in the oven for 8-10 minutes at 350 degrees.
Source: Meghan Miner via my friend Caryn