Steps:
- 1) Bring broth to a boil in a large saucepan. 2) 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. 3) Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat. 4) Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine. 5) Transfer to the refrigerator to cool for about 15 minutes or serve warm. Serve topped with nuts.
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Djbs Ushs
ushs_djbs@hotmail.comThis salad looks so good, I'm going to make it tonight!
Afaq Cheema
a-c@gmail.comI can't wait to try this salad!
Lorie Lafortune
lorie_lafortune49@gmail.comThis salad is amazing!
Leanne Gordge
gordgeleanne24@hotmail.comThis salad is a keeper!
ben allan
benallan94@yahoo.comI'll definitely be making this again.
Yasir Minhas
y_m41@gmail.comA new favorite salad recipe!
Om Bahadur Thapa
o.t@gmail.comDelicious and refreshing!
Aneela Jabeen
a.j@gmail.comThis salad is so easy to make and it's always a crowd-pleaser. I highly recommend it!
Maher abdullah Mustafai
mm@gmail.comI'm not usually a fan of quinoa, but this salad changed my mind. The dressing is so good and the pears and walnuts add a nice touch.
mumtaz bukhari
bukhari@hotmail.comThis salad is a great way to use up leftover quinoa. It's also a great make-ahead dish for busy weeknights.
Tawsif Abdullah
a@yahoo.comI love how versatile this salad is. I've added roasted chicken, grilled salmon, and even tofu to it and it's always delicious.
SS ID SHOP
i.ss64@yahoo.comThis salad is the perfect balance of sweet and savory. The pears and walnuts add a nice crunch, and the dressing is light and flavorful.
Md Abdul kader
md.a57@aol.comI've made this salad several times now and it's always a favorite. It's so easy to make and the leftovers are great for lunch the next day.
Itz JEESUN 1233 Itz JEESUN
ij44@hotmail.co.ukThis salad was a hit at my last potluck! The combination of sweet pears, crunchy quinoa, and savory dressing was a winner.