Pear, Spinach and Quinoa Salad with Apricot Dressing

A great fall salad that will keep you full for hours.

For the Salad:
1 cup quinoa
1 3/4 cups water
1 large pear, cored and chopped
2 cups spinach
1/2 cup walnuts, roughly chopped
1/2 cup gorgonzola, crumbled

For the Dressing:
2 tablespoons apricot preserves
3 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
1/4 tsp. salt
1/4 tsp. pepper

View the full recipe at Floating Kitchen →