PEAR-QUINOA SALAD

PEAR-QUINOA SALAD image

Yield 6 3/4 cup servings

Number Of Ingredients 9

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

Steps:

1) Bring broth to a boil in a large saucepan. 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) Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat. 4) Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine. 5) Transfer to the refrigerator to cool for about 15 minutes or serve warm. Serve topped with nuts.