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.
· 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)
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.
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)