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Pear-Quinoa Salad

     
14 Ratings
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Serves: 6 (about 3/4 cup each) Prep time: 20 minutes
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Ingredients:

  • 1 (14 ounce) can reduced-sodium chicken broth or vegetable broth
  • 1 c. quinoa, rinsed if necessary
  • 2 tbsp walnut oil or Hy-Vee canola oil
  • 1 tbsp fruity vinegar, such as pear, raspberry or pomegranate
  • 1/4 c. snipped fresh chives
  • 1/4 tsp salt
  • 1/4 tsp Hy-Vee freshly ground pepper
  • 2 ripe but firm pears, diced
  • 1/2 c. coarsely chopped Hy-Vee walnuts or Hy-Vee pecans, toasted

All you do

  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.

Nutrition information per serving:

Calories: 246 Fat: 13g
Carbohydrate: 28g Protein: 7g
Cholesterol: 0mg Saturated Fat: 1g
Dietary Fiber: 4g Sodium: 253mg
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