In the kitchen today, we welcome Personal Chef Katie King from Krunchy Kate making a Pear and Blueberry Quinoa Salad.


  • 1 Cup Quinoa, cooked and cooled
  • 1 English Cucumber, chopped
  • ¼ Red Onion, chopped
  • 2 Pears- ripe (but not overly ripened) – chopped
  • ½ Cup Citrus Spiced Pecans
  • Maple Dijon Tahini Vinaigrette (Or used store bought vedalia onion or poppyseed dressing)
  • Optional additional ingredients:
    • Roasted Sweet Potatoes
    • Hemp Seeds
    • Goat Feta Cheese
    • Fresh Parsley and Scallions
    • Garlicky Roasted Asparagus


  1. Toss ingredients lightly with dressing, serve over baby spinach and arugula.

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