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.