in my quest to drop the extra 25 or so pounds i am carrying since i got married and had a baby, i have been on a search for easy and healthy breakfasts and lunches. this quinoa salad is perfect, since it can be both of those or a mid-afternoon snack. i made a batch of this one sunday evening and ate it multiple ways through the next week. i played around with the temperature - some days eating it straight from the refrigerator and others taking the chill off with a quick spin in the microwave - and found i liked it best warm, with a little extra sweetness from a drizzle of real maple syrup. it's both delicious and filling.
pear quinoa salad
adapted from eating well
20 minutes, serves 6
this salad can be served warm, at room temperature, or cold. try it at different temperatures and see what you like. i recommend going easy on the chives as well, they can be a bit strong.
14 ounces chicken or vegetable broth
1 cup uncooked quinoa
2 tablespoons vegetable oil
1 tablespoon fruity vinegar
1/4 cup fresh chives, minced
2 ripe pears, diced
maple syrup, for serving
- in a medium saucepan, bring the broth to a boil. stir in the quinoa, reduce heat to a simmer, cover and cook until the liquid has absorbed, about 15 minutes. if the liquid hasn't all absorbed and the quinoa has popped, drain off any excess liquid. keep uncovered to cool slightly.
- while the quinoa cooks, whisk the oil, vinegar, and chives together in your serving bowl. season with salt and pepper. add pears and toss to coat.
- when the quinoa is finished cooking, add it to the mixture and toss to coat. serve with a drizzle of maple syrup. store leftovers in the refrigerator.