Pear-Quinoa Salad

From EatingWell:  November/December 2011

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.

Makes: 6 servings, about ¾ cup each

Active Time: 20 minutes

Total Time: 40 minutes



  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


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

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

Carbohydrate Servings: 2

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



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