This recipe uses just a few ingredients, but it tastes great and provides the perfect blend of complete proteins, carbs and anti-oxidants.
Quinoa is great because even though it acts like a grain it is actually a seed, and a complete protein source. We recommend making a full batch over the weekend when you have some extra time so you can have it ready to throw into recipes throughout the week. If you do that this awesome recipe won’t even take any actual cooking day of!
Pecan & Pear Salad
You can either make it a chop salad~ like our picture to the right, or a pretty “whole” salad like the one above!
Makes 1 serving… or you can make a big batch like the picture to the right!! Triple your ingredients :)
- 1 Cup Baby Spinach Leaves
- 1/4 Cup Quinoa, cooked according to package instructions
- 10 Pecans
- Handful of grapes
- 1 Sliced Pear
- 1 Lemon
- 2 tsp. Balsamic Vinegar
- Optional~ 4 oz chicken, shrimp or tempeh
- Optional~ 3 tbs garbonzo beans
Place spinach, quinoa and pecans into a bowl. Squeeze juice from lemon over the salad and drizzle with balsamic vinegar. Toss and serve or put in a tupper ware to take with you :) We love chopping our salads by grabbing scissor handles with each hand. It’s much easier!
This is perfect for meal 3 on the Tone It Up Nutrition Plan! You can also alter it to your needs for meal 4 or 5 on the plan too :)
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