Pear, Raspberry, and Rosemary Quinoa Salad
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
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.