• 1 cup quinoa
• sea salt
• 1 lg. pear; washed, stemmed, cored and cut into pieces
• 2 handfuls spinach leaves; washed and drained
• 1/2 cup chilled chick peas; rinsed and drained
• 2 tbsp fresh chopped parsley
• sea salt and ground pepper to taste
• handful of almonds
• 4 tbsp evoo
• 3 tbsp golden balsamic vinegar
• 2 tbsp pure maple syrup

- Whisk together oil, vinegar, and syrup. Cook quinoa. Add vinaigrette to warm quinoa. Let cool to rm. temp. and add baby spinach, pear, chick peas, and parsley to quinoa and fluff. Season to taste using sea salt and ground pepper. Before eating add the almonds.