Recipe of the Week – Pear Quinoa Salad

For pear month this December, try out this healthy pear recipe!



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


  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.

    Exchanges: 1 1/2 starch, 1 fruit, 2 fat Carbohydrate Servings: 2 Nutrition Bonus: Magnesium (20% daily value), Folate (18% dv).


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