Author: Stephanie Selinger

Prep time: 15 minutes

Yield: 4 servings

Ingredients:

1 cup quinoa, cooked*
2 bunches (medium-sized) lacinato (dino) kale, washed, dried and chopped into small (one inch or so) pieces
1 large ripe pear, washed, stemmed and cored, sliced thin
1 cup cooked chick peas, rinsed and drained (if canned)*
4 tablespoons fresh parsley, chopped
1/4 cup pecans or walnuts, chopped
1/3 cup extra virgin olive oil
1/8 cup balsamic vinegar
1-2 Tablespoons pure maple syrup
Sea salt and fresh ground pepper, to taste

Directions:

Cook quinoa as directed. This step can be done ahead of time, but I like to prepare this salad when the quinoa is warm.
Place cooked quinoa in a large salad bowl. Add the kale, pear, chick peas, nuts and parsley and toss to combine.
In a small bowl, whisk together the oil, vinegar, and maple syrup, adding salt and pepper to taste; pour it over the salad and toss gently to coat.

Can be served immediately or saved for later. This salad will hold well in the refrigerator for a few days.

*Omit the quinoa and/or chick peas if you are grain free or do not tolerate these items, feel free to add another protein of choice!