1 (14 ounce) can reduced sodium
chicken or vegetable broth
1 cup quinoa, rinsed if necessary
2 tbps. walnut oil
1 tbsp. fruity vinegar (such as pear,
raspberry or pomegranate)
1/4 cup snipped chives
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 ripe but firm pears, diced
1/4 cup coarsely chopped walnuts or pecans
All you do:
1. Bring broth to a boil in a large saucepan.
Stir in quinoa. Reduce heat to maintain a
simmer, cover and cook until the liquid is
absorbed and the quinoa has popped,
about 15 minutes.
2. Meanwhile, whisk oil, vinegar, chives,
salt and pepper in a large bowl. Add pears
and toss to coat.
3. Drain any excess liquid from the cooked
quinoa, if necessary. Add the quinoa to the
pear mixture; toss to combine. Transfer to
the refrigerator to cool for about 15 minutes
or serve warm. Serve topped with nuts.