Quinoa salad with pear, spinach & rocket and chickpeas

Ingredients

• 1 cup quinoa
• salt to taste
• 2 good handfuls of organic baby spinach leaves & rocket, washed, drained
• 1 large ripe pear, washed, stemmed and cored, cut into pieces
• 1/2 cup chickpeas, rinsed, drained
• Salt and fresh ground pepper, to taste
• A handful of pecans

Method

1. Place the quinoa in a saucepan or a rice cooker
2. Add 2 cups fresh water, and a pinch of sea salt
3. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and put it into a large salad bowl
4. Add the remaining ingredients

This recipe has been modified from Gluten-free Goddess