This rainbow quinoa and pear salad with walnuts, chives, and balsamic vinegar is a quick and flavorful protein-packed, plant-based side dish or grab and grub lunch.
Rainbow Quinoa and Pear Salad [Vegan]
Serves
6
Cooking Time
20
Ingredients
- 1 cup dry rainbow quinoa
- 2 cups of vegetable broth (or water)
- 2 fresh pears diced
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh chives
- 2 tablespoons Balsamic vinegar
Preparation
- Rinse the quinoa and place it in a saucepan with the vegetable broth. Bring the pot to a boil, turn the heat to simmer, cover the pot and cook for 15 minutes or until the liquid is absorbed and the quinoa is tender.
- Allow the quinoa to sit in the hot pan for an additional 5 minutes (or longer) so that it settles and gets fluffier.
- Transfer the quinoa to a medium salad bowl and toss it a bit to fluff it. Then mix in the rest of the ingredients.
- Serve hot or place the salad in the refrigerator and serve cold.
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About The Author
Denise Perrault
See My RecipesI’m Denise, and I’m the founder and chief inspiration officer at Another Music in a Different Kitchen. An educator by calling and a lifelong learner, my mission is to work with the plant-curious and the seasoned pro alike to enjoy mouth-watering recipes, gain research-based knowledge, and find a supportive environment. So if you want great recipes and ideas, increased understanding through Food for Life courses, or coaching using the Well Start approach, visit me at Another Music in a Different Kitchen.
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