Pear and Blueberry Quinoa Salad with Candied Pecans and Tangy Vinaigrette
Updated: May 23
Big colorful salads are my jam, and this is no exception.
Dress it up with some optional toppings below.
Check out my May 8th segment on The Rhode Show whipping up this delish dish!
Pear & Blueberry Quinoa Salad with Candied Pecans
1 Cup Quinoa, cooked and cooled
1 English Cucumber, chopped
¼ Red Onion, chopped
2 Pears- ripe (but not overly ripened) - chopped
½ Cup Citrus Spiced Pecans (recipe below)
Maple Dijon Tahini Vinaigrette (Or used store bought vedalia onion or poppyseed dressing)
Toss ingredients lightly with dressing, serve over baby spinach and arugula.
Roasted Sweet Potatoes
Goat Feta Cheese
Fresh Parsley and Scallions
Garlicky Roasted Asparagus
Citrus Spiced Candied Pecans
2 Tbl Butter
¼ Cup fresh Orange (and / or Lemon) juice
½ Cup Pecans
¼ Cup Honey (Maple Syrup, Date Syrup and Agave work here too)
Cinnamon, Paprika, Ginger, Nutmeg, Black Pepper
Heat butter in skillet over medium heat.
Once it starts to sizzle add in sweetener of choice whisk well and add in spices- toss in nuts and cook on low.
Stir nuts frequently, so not to burn.
Pour on parchment lined sheet pan and cool
Maple Dijon Tahini Vinaigrette
4-5 Garlic Cloves - chopped & sautéed in olive oil
1 Orange- juiced
¼ cup Apple Cider Vinegar
1 cup Tahini
¼ cup Maple Syrup or Honey
1 Tbl Dijon
Salt & pepper
Blend ingredients, add up to 1/2 cup warm water to thin out
Store leftovers refrigerated in a glass jar.
If you've tried this or any of my other grain salads - drop a comment below and let me know if you liked them!
Haven't checked out the feature on The Rhode Show yet? Watch the full segment now! Same recipe! Just added the optional - roasted sweet potatoes and fresh parsley!