Quinoa is one of my favorite grains. It’s low on the glycemic index, packed with nutrients, high-protein, and it tastes great when prepared properly.
Many of my favorite quinoa recipes include fruit, and this is one of them. It’s from my cookbook Eat Green Get Lean and I love the contrast between the tangy vinegar and sweet pear, and the walnuts add a tasty crunch. Enjoy!
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14 ounces low-sodium vegetable broth
1 cup quinoa, rinsed
2 tablespoons canola oil
1 tablespoon pear or raspberry vinegar
1/4 cup fresh chives, diced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 medium pears, diced
1/8 cup walnuts, chopped
Add the vegetable broth to a large saucepan and place over medium-high heat. Once boiling, add the quinoa and reduce heat to medium low to simmer. Stir well and cover with a tight fitting lid. Cook for about 15 minutes, until all the liquid is absorbed.
Meanwhile, in a large mixing bowl add the oil, vinegar, chives, salt, and pepper and whisk to combine. Add the pears and toss to coat.
Pour the cooked quinoa into the mixing bowl and mix until well combined. Sprinkle nuts over top. Can be served chilled or warm.
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