Baba Ganoush, Pear and Quinoa Salad

This smooth salad has the slightly smokey flavor of roasted eggplant in its creamy baba ganoush-based dressing.  Sprouted ivory quinoa, diced ripe pear, pumpkin seeds, and savory kale chips make this treat a high-energy, great tasting side salad or light main dish.

A. Gillert, Photo Baba Ganoush, Pear and Sprouted Ivory Quinoa Salad

 

You'll need: baba ganoush (roasted eggplant dip), olive oil, lemon juice, agave, ginger root, quinoa,  pear, sprouted pumpkin seeds, miso-tamari flavored kale chips
The Dressing:  In a large bowl, combine 1/2 C. baba ganoush, 2 T. olive oil, juice of 1 lemon, 1 tsp. agave syrup and blend well.
The Salad:  To make sprouted quinoa, 1 day before making salad, soak 1 C. ivory quinoa in pure water for 2 hours.  Drain and rinse well.  Place in covered container and allow to sprout overnight in fridge.  Rinse again before using.  Chop pear into bite-size pieces.  Finely dice fresh ginger root to taste.  Cut kale chips into small mouth-friendly square.  Add pear, ginger, quinoa, and sprouted pumpkin seeds (use same procedure as quinoa to sprout) to dressing and blend well to coat everything with the eggplant mixture.  Gently fold in kale chips.
To Serve: Spoon the salad onto a small plate, adding a slice of fresh bread, and a sprinkle of pumpkin seeds.  A treat for the palate.