Pear-Quinoa Salad

Pear-Quinoa Salad

5 Reviews
From: EatingWell Magazine, November/December 2011

Quinoa is a quick-cooking whole grain with a slightly nutty flavor—a perfect partner for pears and walnuts in this fresh-tasting salad recipe. The flavor is best when the salad is at room temperature or cold. Refrigerate the salad for at least 15 minutes before serving.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 14-ounce can reduced-sodium chicken broth or vegetable broth
  • 1 cup quinoa (see Tips), rinsed if necessary
  • 2 tablespoons walnut oil or canola oil
  • 1 tablespoon fruity vinegar, such as pear, raspberry or pomegranate
  • ¼ cup snipped fresh chives
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 ripe but firm pears, diced
  • ½ cup coarsely chopped walnuts or pecans, toasted (see Tips)


  • Active

  • Ready In

  1. Bring broth to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a
  2. simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes.
  3. Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat.
  4. 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.
  • Tips: Although quinoa—a grain that was a staple in the ancient Incas' diet—was once only available in natural-foods stores, it's now readily available at most large supermarkets and even warehouse stores. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Most quinoa is sold already rinsed. Check the label to see if you need to rinse before using.
  • To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 248 calories; 13 g fat(1 g sat); 5 g fiber; 29 g carbohydrates; 7 g protein; 70 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 108 IU vitamin A; 4 mg vitamin C; 31 mg calcium; 2 mg iron; 253 mg sodium; 335 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 fruit, 2 fat

Reviews 5

April 24, 2014
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By: EatingWell User
Reading the previous reviews I was afraid it would be a bit bland so I added baby beetroots to it. It was delicious and very colourful.
December 08, 2013
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By: EatingWell User
Exceeded Expectations I used unsalted chicken stock and champagne vinegar. It has the flavor of a savory dish without feeling heavy or greasy. Pros: Easy to make, light, and filling Cons: None
March 05, 2013
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By: EatingWell User
My husband is not particularly a fan of quinoa but I can't eat wheat so I keep trying to find a good receipe. It sounded good so I made it last nite and it was really bland. Needs something to spice it up a little. I rarely follow a receipe to a t I usually add something. I think I will add a few spices, use the whole green onion instead of chives and add basil. Good beginning.
June 11, 2012
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By: EatingWell User
Delicious side dish for grilled chicken Made this as accompaniment to your grilled rosemary chicken recipe and grilled vegetables and it was perfect. Light yet tasty and filling.
December 06, 2011
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By: EatingWell User
I made this for dinner last night and it's really yummy. I think next time I'll try it with something tart added in--maybe some dried cranberries--just to give the flavor a little more of a punch.
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