Pistachio and Pear Salad

2 pears, diced

3 beets, roasted and diced

3/4 cup pistachios

2 cups cooked quinoa

8 cups spinach

1/2 cup tahini

1/2-1 cup water (depending on thickness)

1/2 cup olive oil

5-6 tbsp fresh lemon juice

2-3 tbsp apple cider vinegar (to taste based on the lemon juice)

2 tbsp Braggs amino acids (or soy sauce if not worried about GF)

2 tbsp dried or fresh parsley

1/4 tsp garlic powder

I mixed all the dressing ingredients in a blender and adjusted the water as needed. The salad made four big servings, and this was too much dressing for it, but it’s so amazing I just used it as a veggie dip for the rest of the week!

This one also worked well in a jar. I put the dressing on the bottom, then the quinoa and the rest of the salad. I’d put the beets on top to keep them from mixing with the dressing and turning everything into a purple (though delicious!) mess.

{salad inspired by The Wild Cow in Nashville, http://www.thewildcow.com and dressing by http://inpursuitofmore.com/2012/10/25/recipe-luscious-homemade-tahini-goddess-dressing/}

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