It seems there is a pattern lately in my posts — FOOD! Well I must confess, I eat everyday. I know, weird uh?? 
Anyway, it is so easy to share a quick recipe but sometimes a blog post on organizing, decor, etc takes a lot more time. I have a couple of projects in the works. One is the master closet makeover. I need just a few more things and that will be done and share worthy. I think it came out well. Not super fancy but a nice space to get pretty in. I am also redoing a dresser which will tie into a master bedroom redo. All of these plus the day to day stuff. Did I mention that I might start working part time as well? Yep, that is in the works too. But it’s all good — I love my blog and plan to keep on blogging on!!
For today, I will share this wonderful Gluten free recipe that I found. I made it last night and it made a perfect lunch for today as well. My goal is to make lunches ahead of time as that seems to be a meal that I overeat at cause I go for quick and not always healthy. As I receive 6 boxes of Girl Scout Cookies. Sigh.Yum.
Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette
1 cup organic quinoa
Sea salt
2 good handfuls of organic baby spinach leaves, washed, drained
1 large ripe pear, washed, stemmed and cored, cut into pieces
1/2 cup chilled chick peas, rinsed, drained
2 tablespoons fresh chopped parsley
Sea salt and fresh ground pepper, to taste
A handful of pecans, pan toasted and salted to taste
4 tablespoons extra virgin olive oil
3 tablespoons golden balsamic vinegar
2 tablespoons pure maple syrup
Instructions:
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 dump it into a large salad bowl.
Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff.
Whisk together the vinaigrette, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper.
Just before serving, add the toasted pecans and lightly combine.
Makes four main course servings, six side dish servings.
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