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
- Place the quinoa in a saucepan or a rice cooker
- Add 2 cups fresh water, and a pinch of sea salt
- 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
- Add the remaining ingredients
This recipe has been modified fromĀ Gluten-free Goddess