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Pear Quinoa Salad


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 (see Tips)

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.
Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat.
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.
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