In Recipes and Nutrition

Good for Boosting your Energy

Serves 6

Ingredients

  • 1 14-ounce can reduced-sodium vegetable broth
  • 1 cup quinoa, rinsed if necessary
  • 2 tablespoons walnut oil or canola oil
  • 1 tablespoon fruity vinegar, such as pear, raspberry or pomegranate (or balsamic is fine)
  • 1/4 cup snipped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 ripe but firm pears, diced
  • 1/2 cup coarsely chopped walnuts or pecans, toasted (optional)
Pear-Quinoa Salad

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. Optional: Serve topped with nuts.

Recipe from: http://www.eatingwell.com/recipes/pear_quinoa_salad.html

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