Pear-Quinoa Salad

Pear-Quinoa Salad

Photo by mistynoelle13


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    14-ounce can reduced-sodium chicken broth or vegetable broth

  • 1

    cup quinoa (see Tips), rinsed if necessary

  • 2

    tablespoons walnut oil or canola oil

  • 1

    tablespoon fruity vinegar, such as pear, raspberry or pomegranate

  • ¼

    cup snipped fresh chives

  • ¼

    teaspoon salt

  • ¼

    teaspoon freshly ground pepper

  • 2

    ripe but firm pears, diced

  • ½

    cup coarsely chopped walnuts or pecans, toasted

Directions

1.Bring broth to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes. 2.Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat. 3.Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine. Transfer to the refrigerator to cool for about 15 minutes or serve warm. Serve topped with nuts.


Nutrition

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