Meal Solutions

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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.