Pear Quinoa Salad

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Pear Quinoa Salad

Ingredients

  • 1 pound 10 ounces quinoa
  • 4-3/4 cups Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
  • 12 ounces pounds dried cranberries
  • 3 tablespoons + 1/2 teaspoon olive oil
  • 8 ounces yellow onions, diced
  • 3 small cloves garlic, finely chopped
  • 2-1/4 teaspoons tablespoons vegetable base
  • 1-1/2 teaspoons kosher salt
  • 1-1/2 teaspoons freshly ground black pepper
  • 1/3 cup white balsamic vinegar
  • 4 ounces feta cheese, crumbled
  • 12 ounces walnuts, lightly toasted and coarsely chopped
  • 9 ounces Romaine lettuce, washed and coarsely chopped

Method

Thoroughly rinse the quinoa under cold running water, drain well and set aside. Pour 1-1/2 cups reserved pear juice into a small bowl, add the cranberries and set aside to plump. Pour the remaining pear juice into a liquid measure and add enough water to make 13 cups. Set aside.

In a 5-quart saucepan, heat the 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. When all of the liquid has been absorbed, remove quinoa from heat and allow to cool completely.

Drain the plumped cranberries and add them to the quinoa. Gently stir romaine, walnuts, diced pears, white balsamic vinegar and feta cheese into the room temperature quinoa. Toss to coat evenly, and chill until you are ready to serve. Serve at 41 degrees F or cooler.

Servings

Makes 20 (5-ounce) servings

Nutrition

  • Calories: 418
  • Fat: 17g
  • Cholesterol: 5mg
  • Sodium: 291mg
  • Carbohydrate: 62g
  • Dietary Fiber: 6g
  • Protein: 9g

Recipe By: Nanette Taho Dietetic Technician Student Paradise Valley Community College (A

Ingredients

  • 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

Method

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.

Servings

35-40 (5 oz.) Servings

Nutrition

  • Calories: 418
  • Fat: 17g
  • Cholesterol: 5mg
  • Sodium: 291mg
  • Carbohydrate: 62g
  • Dietary Fiber: 6g
  • Protein: 9g

Recipe By: Nanette Taho Dietetic Technician Student Paradise Valley Community College (A