Pear-Quinoa Salad

Name: Pear-Quinoa Salad
Ingredients: 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

9 ingredients

5 steps

Ingredients

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

Directions

1

1) Bring broth to a boil in a large saucepan.
2

2) 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.
3

3) Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat.
4

4) Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine.
5

5) Transfer to the refrigerator to cool for about 15 minutes or serve warm. Serve topped with nuts.