Pear-Quinoa Salad

By dmscott52

First made 11/20/2011. Another very good quinoa recipe.
The flavor is best when the salad is at room temperature or cold. Refrigerate the salad for at least 15 minutes before serving.

Ingredients

• 1 14-ounce can reduced-sodium chicken broth or vegetable broth
• 1 cup quinoa, rinsed if necessary
• 2 T. walnut oil or canola oil
• 1 T. fruity vinegar, such as pear, raspberry or pomegranate (I used white wine vinegar).
• 1/4 cup snipped fresh chives
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 2 ripe but firm pears, diced
• 1/2 cup coarsely chopped walnuts or pecans, toasted

Preparation

Step 1

1. Bring broth to a boil in alarge 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.