Quinoa Salad with Maple Dressing – IC Diet Friendly

November 19, 2012


Makes 4 main course servings or 6 side dish servings.


  • 1 cup dry quinoa
  • 2 cups water
  • 2 handfuls baby spinach leaves, washed and drained
  • 1 large, ripe pear – washed, stemmed, cored & cut into pieces
  • 1/2 cup canned white beans, rinsed and drained (Navy or Great Northern)
  • 1/2 cup cut-up fresh vegetables (bell pepper, cucumber, zucchini, sweet potato, etc.)
  • salt and pepper to taste
  • chopped parsley for garnish
  • chopped or slivered almonds for garnish


quinoa spinach salad



  • 5 tablespoons extra virgin olive oil
  • 3 tablespoons pure maple syrup (more if desired)




  1. Place quinoa in a saucepan.  Add the 2 cups water.
  2. Cover & cook on a low simmer until water is evaporated and quinoa is tender – roughly 20 minutes.
  3. Fluff with a fork & place in a large salad bowl.  Add the remaining ingredients (except parsley and almonds).
  4. Whisk the olive oil & maple syrup together, pour over salad & toss gently to coat. Chill in refrigerator.
  5. Just before serving add the parsley and almonds & combine gently.




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