Saturday, February 29, 2020

Saturday Salad Recipe

Pear Walnut Quinoa Salad

This recipe provides 4 servings.


1)    1 cup tricolor quinoa (rinsed)
2)    2 tablespoons white balsamic vinegar
3)    2 teaspoons mustard
4)    1 tablespoon minced shallot
5)    2 tablespoons olive oil
6)    1 chopped medium size pear (bite sized chunks)
7)    ¼ cup chopped walnuts
8)    2 sliced celery stalks
9)    Sea salt and freshly ground pepper to taste


1)    Cook 1 cup tricolor quinoa (rinsed) as the label instructs. Spread on a plate to allow quinoa to cool.

2)    Whisk together 2 tablespoons white balsamic vinegar, 2 teaspoons mustard, and 1 tablespoon minced shallot in a large bowl.

3)    Whisk and combine in 2 tablespoons olive oil. Add chopped pear, ¼ cup chopped walnuts, 2 sliced celery stalks, and the cooked quinoa; toss to thoroughly combine ingredients.

4)    Season with salt and pepper to taste.


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