Pear, Raspberry, and Rosemary Quinoa Salad


Serves 4-6

5 ounces favorite salad greens, rinsed and dried (arugula, baby spinach, baby salad mix, etc.)

1 cup cooked Rosemary and Olive Oil Quinoa (such as Near East brand) or quinoa cooked with 1 tbsp chopped rosemary and 1 tbsp extra virgin olive oil 

1 large pear, diced 

1 cup raspberries  

1 tablespoon extra virgin olive oil 

2 tablespoons balsamic vinegar 


Place greens in a large bowl. Add quinoa, pear, and raspberries. Whisk together oil and vinegar and drizzle over salad. Toss gently to combine. Season with freshly cracked pepper if desired.