Pear-Quinoa Salad

Pear-Quinoa Salad

Quinoa is a quick-cooking whole grain with a slightly nutty flavor—a perfect partner for pears and walnuts in this fresh-tasting salad recipe. The flavor is best when the salad is at room temperature or cold. Refrigerate the salad for at least 15 minutes before serving.

From EatingWell: November/December 2011
Yield: 6 servings, about 3/4 cup each
Active Time: 20 minutes
Total Time: 40 minutes


  1. 1 14-ounce can reduced-sodium chicken broth or vegetable broth
  2. 1 cup quinoa (see Tips), rinsed if necessary
  3. 2 tablespoons walnut oil or canola oil
  4. 1 tablespoon fruity vinegar, such as pear, raspberry or pomegranate
  5. 1/4 cup snipped fresh chives
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon freshly ground pepper
  8. 2 ripe but firm pears, diced
  9. 1/2 cup coarsely chopped walnuts or pecans, toasted (see Tips)


  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. 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


Nutrition Per Serving: 246 calories; 13 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 28 g carbohydrates; 7 g protein; 4 g fiber; 253 mg sodium; 332 mg potassium.

Nutrition Bonus: Magnesium (20% daily value), Folate (18% dv).

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fruit, 2 fat