Does salad-making in your kitchen involve chopping up whatever farmer’s market veggies are threatening to go bad, drizzling them with balsamic, and calling it dinner?
Sometimes we become so burned out on getting our greens that we can forget to use fruit, protein grains, and fresh herbs.
But top-notch spas, which pride themselves on making healthy living feel luxurious, have mastered the art of turning a salad into a meal that gets a nutritionist’s approval and a farm-to-table foodie’s praise.
We tapped the creative salad-making connoisseur, Chef Chad Luethje, at Miraval Spa in Tucson, Arizona, to bring you this simple and super-nutritious recipe. Not only will it help get you out of your rut, it can wow a few dinner guests.
MIRAVAL’S TOASTED QUINOA SALAD WITH RED D’ANJOU PEAR AND GREEN APPLE
Pears and apples make for a great and healthy salad. Pears are in season from September to January. Makes 9 cups.
For the salad:
2 C. quinoa
5 C. vegetable stock
½ C. fresh parsley, finely chopped
½ C. fresh mint, finely chopped
1 d’Anjou pear, cored and sliced
1 Granny Smith apple, cored and
For the vinaigrette:
¼ C. lemon juice
2 t. extra-virgin olive oil
¼ C. apple juice
1/3 C. flavored rice-wine vinegar
1 T. Fruit Sweet or honey
¼ t. sea salt
1/8 t. black pepper, freshly ground
Heat quinoa in a medium saucepan, stirring constantly until lightly browned. Add vegetable stock, bring to a boil, and simmer while covered for 25 minutes until quinoa is cooked, but slightly crunchy. Remove from heat and drain. Combine quinoa and remaining salad ingredients in a mixing bowl.
Whisk together vinaigrette ingredients in another mixing bowl. Add to quinoa and mix well. [Well+Good tip: Serve glamorously!]
MORE SPA SALAD RECIPES