Warm Quinoa Salad
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup fresh lemon juice
- 1tablespoon grated lemon rind
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
- 1tablespoon hazelnut oil
- 1ripe Anjou pear, cored and cut into ¼-inch dice
- 1red Delicious apple, cored and cut into ¼-inch dice
- ¼cup fresh lime juice
- 1cup quinoa
- 1bay leaf
- 3sprigs fresh thyme
- 2cups chicken or vegetable broth, homemade or low-sodium canned
- ½cup fresh coriander leaves
- ¼cup minced parsley leaves
Nutritional analysis per serving (4 servings)
267 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 7 grams protein; 316 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make a vinaigrette by combining the lemon juice, lemon rind, salt and pepper in a large glass or ceramic bowl. Whisk in the hazelnut oil. Set aside.
- Step 2
Combine the pear and apple dice and lime juice in a large glass or ceramic bowl. Set aside.
- Step 3
Rinse the quinoa under cold running water. Drain. Combine the quinoa, bay leaf, thyme and broth in a small saucepan. Bring to a boil. Reduce the heat to medium low, cover and simmer until tender and translucent, about 12 to 15 minutes. Remove the bay leaf and thyme sprigs and discard them.
- Step 4
Add the warm quinoa to the vinaigrette. Add the pear and apple mixture. Toss. Add the coriander and parsley leaves. Toss until combined. Season with salt and pepper. Divide among 4 plates and serve.
Private Notes
Comments
I made the quinoa with water instead of broth and used garam marsala in the vinaigrette. Usually not a quinoa fan, but the combination of lemon and lime juices, along with the apple and pear, made this a really bright and tasty dish. Nice to make ahead of time - enjoyed it at warmish room temp the first day and cold for lunch the next.
I made the recipe according to the recipe until I tasted the quinoa after it cooked with some veg broth. At that point it seemed way too savory for the apples and pear. I made more quinoa and did not add any broth (cooked with water) and proceeded with the rest of the instructions. Minus the herbs. It was delish as a chilled salad!
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