Pear Quinoa Salad

Makes 35-40 (5 oz.) Servings


  • 1–#10 can Pacific Northwest Diced Pears, drained (reserve juice)
  • 1-1/2 lbs. dried cranberries
  • 3 + 1/8 qts. liquid (pear juice plus water)
  • 6-1/4 Tbsp. olive oil
  • 1 lb. diced yellow onions
  • 5 cloves garlic, minced
  • 3-1/4 lbs. quinoa
  • 1-1/2 Tbsp. vegetable base
  • 1 Tbsp. kosher salt
  • 1 Tbsp. black pepper
  • 2/3 c. white balsamic vinegar
  • 8 oz. crumbled feta cheese
  • 1-1/2 lbs. toasted, chopped walnuts
  • 18 oz. Romaine lettuce, rinsed and chopped

    Rinse quinoa well under cold running water and drain. Drain pears, reserving juice. Measure out 1-1/2 cups liquid and add dried cranberries to plump, set aside. Once cranberries have plumped, drain before adding to salad. Pour remaining pear juice into liquid measure, add enough water to reach 3 + 1/8 qts, set aside. In a 5 qt pan, heat oil over medium heat, add onions and cook until translucent. Add garlic and cook for 1 minute. Add quinoa and toast the grains until fragrant and slightly browned. Stir in the liquid and vegetable base and stir well. Add salt and pepper. Reduce heat to a slow simmer and cover. Once all liquid has been absorbed, remove quinoa from heat and allow to cool completely. Gently stir romaine, walnuts, drained cranberries, diced pears, white balsamic vinegar and feta cheese into the room temperature quinoa. Toss to coat evenly, chill until serving time. Temperature should be no greater than 41°F at service.

    NUTRITION (Per Serving)
    Calories: 418
    Fat: 17g
    Cholesterol: 5mg
    Sodium: 291mg
    Carbohydrate: 62g
    Dietary Fiber: 6g
    Protein: 9g

    Nanette Taho
    Dietetic Technician Student
    Paradise Valley Community College (AZ)