Warm Quinoa Salad

Ingredients

  • ¼ cup fresh lemon juice
  • 1 tablespoon grated lemon rind
  • ½ teaspoon salt, plus more to taste
  • 1 teaspoon freshly ground pepper, plus more to taste
  • 1 tablespoon hazelnut oil
  • 1 ripe Anjou pear, cored and cut into 1/4-inch dice
  • 1 red Delicious apple, cored and cut into 1/4-inch dice
  • ¼ cup fresh lime juice
  • 1 cup quinoa
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 2 cups chicken or vegetable broth, homemade or low-sodium canned
  • ½ cup fresh coriander leaves
  • ¼ cup minced parsley leaves
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      304 calories; 7 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 12 grams protein; 1 milligram cholesterol; 1082 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Make a vinaigrette by combining the lemon juice, lemon rind, salt and pepper in a large glass or ceramic bowl. Whisk in the hazelnut oil. Set aside.
  2. Combine the pear and apple dice and lime juice in a large glass or ceramic bowl. Set aside.
  3. Rinse the quinoa under cold running water. Drain. Combine the quinoa, bay leaf, thyme and broth in a small saucepan. Bring to a boil. Reduce the heat to medium low, cover and simmer until tender and translucent, about 12 to 15 minutes. Remove the bay leaf and thyme sprigs and discard them.
  4. Add the warm quinoa to the vinaigrette. Add the pear and apple mixture. Toss. Add the coriander and parsley leaves. Toss until combined. Season with salt and pepper. Divide among 4 plates and serve.

30 minutes

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