I’m trying to be particularly budget concious this week and use all the food we have at home before buying any more ingredients. Hence the warm spinach, pear and quinoa salad was born. I must say I’m pretty chuffed with this one and am certainly going to make it again!
- 1/2 cup quinoa
- 2 large handfuls spinach
- 1 pear, diced
- small handful crumbled feta
- 1/2 cup pine nuts
For the dressing
- juice of half a lemon
- 1 clove garlic, crushed
Rinse the quinoa in a sieve or piece of muselin. Put it in a pot with 1/2 cup of water. Bring the water to a boil, turn the heat down to the lowest setting (I have a gas stove so I use a difusser and the lowest setting), cover with a lid, and leave to cook for 20 minutes.
In the mean time place a small pan on low heat and roast the pine nuts until golden, tossing to roast all sides evenly.
Add the spinach, pear, feta, and pine nuts to a bowl.
In a small glass jar mix together the garlic and lemon juice.
Once the quinoa is cooked toss it through the salad, drizzle the garlic lemon dressing over the top, and serve.
Any leftovers will be fine to be kept in the fridge for a couple of days and enjoyed as a cold salad.
Prep time 5 minutes
Cooking time 20 minutes