Pear Quinoa Salad

Makes 6 Servings


  • 1 can (15 ounces) Pacific Northwest Canned Pear halves or slices, in juice
  • 1-1/2 cups vegetable broth
  • 1 Tbsp. vegetable oil
  • 1/2 cup diced yellow onions
  • 1 clove garlic, pressed
  • 1 cup quinoa, rinsed and drained
  • 1/2 tsp. each salt and pepper
  • 1/3 cup dried cranberries
  • 2 Tbsp. white balsamic vinegar
  • 3/4 cup chopped walnuts, toasted
  • 1/3 cup crumbed feta cheese

    Drain pears reserving all juice. Measure vegetable broth into measuring cup; add pear juice to total 2 cups liquid. Set aside. Dice pears and set aside. Heat oil in medium saucepan. Add onion; stir over medium heat until soft and lightly browned, 3-5 minutes. Add garlic; cook until just fragrant. Add quinoa; stir until toasty and lightly browned. Stir in reserved pear juice and broth, salt and pepper. Bring mixture to a simmer; cover and cook until all liquid has been absorbed, 10-15 minutes. Remove from heat, stir in dried cranberries. Set aside to cool. Once cool, sprinkle with vinegar and toss to coat evenly. Stir in reserved diced pears, walnuts and feta cheese. Chill until ready to serve.

    NUTRITION (Per Serving)
    Calories: 298
    Protein: 8g
    Carbohydrate: 35g
    Fiber: 4g
    Fat: 16g
    Sodium: 526mg
    Cholesterol: 7mg