This is the second “use up some pears” recipe I made, and was by far the winner (the pear risotto was OK, but not much of a showcase for the pears). The pear-quinoa salad however, was lovely. I’d had quinoa before, but I didn’t remember it being so yummy. I’ll definitely be making it again.
- 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 [I used walnut]
- 1 tablespoon fruity vinegar, such as pear, raspberry or pomegranate [I used cherry balsamic]
- 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) [I used a mixture of slivered almonds and pecan bits]
- 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.
Tips & Notes
- Tips: Although quinoa—a grain that was a staple in the ancient Incas’ diet—was once only available in natural-foods stores, it’s now readily available at most large supermarkets and even warehouse stores. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Most quinoa is sold already rinsed. Check the label to see if you need to rinse before using.
- To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
–Recipe courtesy EatingWell magazine, November/December 2011