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père Noël …
Pear and cranberry quinoa salad Prep time: 10 minutes Cook time: 20 minutes Servings: 4 to 6
Directions Rinse the quinoa under cold water and drain well. In a frying pan, bring water and salt to a boil. Add the quinoa. Cover and cook over low heat for 13 to 15 minutes, until the quinoa has absorbed the water and is transparent. Let sit, covered, for 5 minutes. Transfer to a large bowl and let cool to room temperature. In a small bowl, whip oil, lemon juice, gar- lic, salt and pepper to make the dressing. In a large salad bowl, gently mix the quinoa, pear slices, spinach leaves, cranberries and nuts. Add dressing, stir well and serve.
This easy-to-make recipe is a great way to enjoy the many benefits of quinoa, which contains more protein than any other grain as well as all eight amino acids essential to your health.
Ingredients
Jacques Desnoyers, Prop. General Contractor Contracteur général
• 1 cup quinoa • 2 cups water • 1/2 tsp. salt • 1/4 olive oil • Juice of 1 lemon • 1 garlic clove, finely chopped • Salt and pepper, to taste • 2 pears, unpeeled, cored and thinly sliced • 2 cups spinach, washed • 1 cup fresh cranberries (washed), or frozen (thawed) • 1/2 cup nuts, your choice (pecans, walnuts, etc.)
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