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.
From EatingWell: 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.
5 Reviews for Pear-Quinoa Salad
I used unsalted chicken stock and champagne vinegar. It has the flavor of a savory dish without feeling heavy or greasy.
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.
Made this as accompaniment to your grilled rosemary chicken recipe and grilled vegetables and it was perfect. Light yet tasty and filling.
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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