Tuesday, November 12, 2013

Quinoa & Pear Salad

This recipe is from Eating Well Magazine, Nov/Dec 2011 compliments of Nutritionist Stacy Kolbash of Johnson & Wales. The recipe I have printed out from her cooking demonstration is now wrinkled and stained from the multiple times I've prepared this awesome dish! So good for you, so delicious and so easy to make - a cooking triple threat.

Quinoa & Pear Salad

14 ounces reduced sodium vegetable broth
1 cup quinoa
2 tablespoons walnut oil or canola oil
1 tablespoon fruity vinegar such as pear 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, toasted

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. Add the quinoa to the pear mixture; toss to combine. Transfer to the refrigerator to cool for about 15 minutes. Serve topped with nuts.

*** This dish is best served within the 15 minutes recommended in step #3 above - otherwise the pears and walnuts get a little mushy.

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