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Cherry-Pear Quinoa Salad

Updated: Thursday, May 22 2014, 11:34 AM CDT
Made by: Amanda Figge, Springfield Clinic

Cherry-Pear Quinoa Salad

• 2 cups reduced-sodium chicken or vegetable broth
• 1 cup quinoa, rinsed
• 2 ripe but rm pears, sliced or diced
• 2 handfuls baby spinach, washed and drained
• 2 T fresh chopped parsley
• 1 handful fresh cherries
• 1/2 cup coarsely chopped walnuts or pecans, toasted
• Salt and pepper, to taste (optional)

Directions. Bring broth to a boil in a large saucepan. Stir in quinoa and reduce heat to low. Cover and cook until the liquid is absorbed, about 15 minutes. Flu with a fork. Whisk olive oil, balsamic vinegar, and maple syrup together. Set aside. In a large bowl, combine sliced pears, spinach, and parsley. Pour dressing over and toss to combine. Add quinoa, cherries, walnuts,
and salt and pepper (if using) and gently combine. Serve warm or at room temperature.

Serves six. Calories: 348; Total fat: 18 g; Sat fat: 2 g; Trans fat: 0 g; Cholesterol: 0 mg;
Sodium: 42 mg; Total carbohydrate: 43 g; Dietary ber: 6 g; Protein: 8 gCherry-Pear Quinoa Salad

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