If you're looking for a fresh idea to liven up your ho-hum salad plate, Babycakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got teeth- er, I mean, quinoa. This salad is studded with nutty, buttery chick peas, crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette? In fact, this is a salad even salad haters would eat. You know, those stalwart ‘gotta have my meat and potatoes’ aficionados who eschew anything leafy. Who snicker at fiber and mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow.
But this lovely mélange of flavors just might pique their interest. The sheer luxurious deliciousness of these autumnal flavors might coax them into flirting with bunny food goodness- just this once. Then- who knows what could happen? They might settle in, fork poised, all dubious and dreaming of rib eye. They might take a bite. And then another. And before you can say blueberry pancakes on a stick- they might actually smack their lips and grin and hold out their empty plate for more.
A tip for those new to quinoa- it adds protein and heft to simple green salads- and is perfect for lunch or a light supper.
Use pears or apples in this recipe- either one will work.