Pear Quinoa Salad

Quinoa is a slight nutty-flavored whole grain that tastes great in a chilled salad. It was a staple in the ancient Incan diet for good reason. Try it with pears and walnuts or pecans!

Note: check the label to see if you need to rinse your quinoa before using. It is typically sold pre-rinsed, but some packages are sold with a natural, bitter protective covering.

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

· 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 (cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, for 2 to 4 minutes)

Cooking Instructions

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.

Makes 6 servings.

Nutritional Analysis

Calories 246

Total fat 13 g

Saturated fat 1 g

Cholesterol 0 mg

Sodium 253 mg

Total fiber 4 g

Carbohydrates 28 g

(Recipe and photo from EatingWell.com)

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