Tuesday, November 19, 2013

Quinoa, Pear & Spinach Salad with Moroccan Spiced Lemon Dressing

Here's a quick and easy recipe that I've been asked for a few times, and instead of giving it just to those who've asked, I'm sharing it with everyone! (Good things should be shared, right?)
It's chock-full of healthy, seasonal fruits and veggies and tastes fresh and delicious!
And since I forgot to take pictures I'm including some factoids on some of the super-foods that are included in the recipe. Enjoy!

Moroccan spiced lemon dressing

  • ¼ cup fresh lemon juice (about half a large lemon) and zest, minced (optional)
  • 2 tablespoons nonfat plain yogurt
  • 2 teaspoons honey
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper to taste


  • 1 cup quinoa
  • 2 cups chicken stock or water
  • ¼ teaspoon salt (if using water or unsalted chicken broth)
  • Moroccan spiced lemon dressing
  • 8 cups baby spinach
  • 1 pear, chopped
  • 1 cup cherry tomatoes or grape tomatoes, halved
  • ½ small red onion, finely sliced
  • ¼ cup pepitas (hulled pumpkin seeds), toasted
  1. Prepare quinoa. Bring stock to a boil (with salt) and add quinoa, stir to prevent lumps. Reduce heat to med-low and cook, covered, for 15 minutes or until liquid is absorbed. Remove from heat, fluff quinoa with a fork and let rest, covered, for 5 minutes. 
  2. While quinoa is cooking, prepare dressing: whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. Slowly whisk in oil so the dressing becomes smooth and emulsified. Season with salt and pepper.
  3. Transfer the quinoa to a medium bowl and toss with ½ of the prepared dressing. Let cool.
  4.  Just before serving, toss the spinach with the remaining dressing and top with quinoa, pear, tomatoes, onion, and pepitas. Toss to combine and serve.
  •   Make Ahead Tip: This recipe makes 2/3 cup dressing (Step 2). Prepare through Step 3. Cover and refrigerate the quinoa, salad and remaining dressing separately for up to 2 days.
Buen Provecho!

1 comment:

  1. Yum, I just made this salad this evening for my lunches this week! I substituted Ya Pears for pears :D

    Thanks for the great recipes! I love how easy they are!