Quinoa and Chickpea Salad with Fresh Pears and Spinach

This recipe was adapted by ‘Gluten-Free Goddess‘. It is so good and satisfying and filled with both fibers and protein.


20g chickpeas (dried)

30g quinoa

35g spinach

50g pear

1 tbsp white wine vinegar

Soak the chickpeas in water the night before making the dish, and cook according to instructions the day after.

When putting together the dish:

Place the quinoa in a saucepan. Add double the amount of water and a dash of salt. Cook on low for 20 minutes or until all the water has evaporated. Set aside and let rest for 5 minutes until fluffing with a fork.

Toss with diced pear, spinach and cooked chickpeas. Drizzle with vinegar and toss gently to coat, and sprinkle with salt and pepper.

Makes one serving, at 216 kcal.

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