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Quinoa pear salad
Nb persons: 6
Yield:
Preparation time:
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| Quinoa Salad with Pears and Dried Cranberries You'll Need | |
| 1 cup | quinoa |
| 2 cups | water |
| ½ tsp | salt |
| 1 cup | pecan halves |
| ½ cup | dried cranberries |
| 2 | pears, cored and chopped |
| 2 stalks | celery, trimmed, halved and diced (leaves reserved) |
| For the Dressing | |
| 1 | navel orange, juiced |
| 1 Tbsp | grainy Dijon mustard |
| 1 tsp | honey |
| 3 Tbsp | canola, olive oil |
| 1 Tbsp | plain yogurt |
| ¼ tsp | sea salt |
| Fresh ground black pepper | |
Prep and Cook
Combine the quinoa, water and salt in a medium saucepan and bring to a boil. Lower the heat, cover and cook for 15 minutes. Once cooked, remove the lid, fluff with a fork and cool to room temperature.
Whisk together the ingredients for the dressing, season with black pepper and store in the fridge until ready to use.
When the quinoa had cooled, transfer it to a bowl and add the pecans, dried cranberries, pears and celery. Roughly chop the celery leaves into small pieces and add them to the bowl as well.
Whisk the dressing and pour it over the quinoa, tossing to combine. Store in the fridge for up to 3 days.
Nutritional Information
Per Serving:
492 Calories, 35.5 g Total Fat, 3.5 g Saturated Fat, 7.3 g Fibre, 37.9 g Carbohydrates, 8 g Protein, 240 mg Sodium
This nutritional information is from the MacGourmet:Nutrition plug-in. All numbers are approximate
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