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Recipe File: Toasted Quinoa And Pear Salad

Written by on March 19, 2013 in Food, Lifestyle - 5 Comments
Recipe File: Toaste Quinoa And Pear Sald

Quinoa is one of those ingredients that just makes you feel good, and when cooked the right way, it’s guaranteed to be delicious. This salad is incredibly easy (we promise!), but with tart cherries, tangy goat cheese, and crunchy almonds included, it’s a special treat. Another plus? It’s light, while still filling, which makes it perfect for a spring meal. We are imagining eating this al fresco, with chilled glasses of rosé. Yum!

Photos & recipe by Clara Artschwager of Channeling Contessa, for Glitter Guide.

TOASTED QUINOA AND PEAR SALAD

Serves 6.

INGREDIENTS

Salad:
-1 cup quinoa
-1 ½ cups water
-½ tsp salt
-1/3 cup dried tart cherries
-1 Anjou pear, cut into large chunks
-1 cup baby arugula, packed
-1/3 cup slivered almonds
-2 oz Chevre cheese, crumbled

Dressing*:
-1 ½ tablespoons apple cider vinegar
-½ tsp orange zest
-1 tablespoon freshly squeezed orange juice
-1 ½ tsp Dijon mustard
-1 tablespoon pure maple syrup
-kosher salt, to taste
-¼ tsp freshly ground black pepper
-1/3 cup extra virgin olive oil
*Dressing adapted from the Barefoot Contessa

INSTRUCTIONS

To toast the quinoa: Place quinoa in a small pot, and turn heat to medium-low.
Stirring occasionally, and watching closely, toast quinoa about 5-6 minutes. It will
smell nutty and be slightly golden when done.

Remove pot from heat, and add water — be careful, as it will bubble! Throw in salt,
and then return to low heat, and cover. Simmer about 15 minutes, until water is
absorbed. Set aside.

While quinoa is cooking, make the dressing: Whisk all ingredients, through black
pepper, in a bowl. Slowly drizzle in olive oil, while whisking. Taste, and adjust
seasoning if necessary.

Toss slightly cooled quinoa with all of the dressing. Then add in all other salad
ingredients. Serve, and enjoy!

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  • http://baublestobubbles.com/ Olivia

    This looks insanely amazing, and not too difficult!

  • http://www.thesparkle.net/ erin

    amazingly delish – pinning this for sure! x

  • Pingback: Life Lately | March 22nd | | Channeling Contessa

  • Lauren

    Hey! Where did the recipe go for this salad? I look here yesterday and it was here. I”ve been googling all morning and can’t find it anywhere anymore. Whats the deal? I just bought all the ingredients two days ago to make it today and it’s no where to be found!

    • Jules

      It happened to me too but then it came back! Maybe this will work:

      Salad:

      -1 cup quinoa

      -1 ½ cups water

      -½ tsp salt

      -1/3 cup dried tart cherries

      -1 Anjou pear, cut into large chunks

      -1 cup baby arugula, packed

      -1/3 cup slivered almonds

      -2 oz Chevre cheese, crumbled

      Dressing*:

      -1 ½ tablespoons apple cider vinegar

      -½ tsp orange zest

      -1 tablespoon freshly squeezed orange juice

      -1 ½ tsp Dijon mustard

      -1 tablespoon pure maple syrup

      -kosher salt, to taste

      -¼ tsp freshly ground black pepper

      -1/3 cup extra virgin olive oil

      *Dressing adapted from the Barefoot Contessa

      INSTRUCTIONS

      To toast the quinoa: Place quinoa in a small pot, and turn heat to medium-low.

      Stirring occasionally, and watching closely, toast quinoa about 5-6 minutes. It will

      smell nutty and be slightly golden when done.

      Remove pot from heat, and add water — be careful, as it will bubble! Throw in salt,

      and then return to low heat, and cover. Simmer about 15 minutes, until water is

      absorbed. Set aside.

      While quinoa is cooking, make the dressing: Whisk all ingredients, through black

      pepper, in a bowl. Slowly drizzle in olive oil, while whisking. Taste, and adjust

      seasoning if necessary.

      Toss slightly cooled quinoa with all of the dressing. Then add in all other salad

      ingredients. Serve, and enjoy!

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