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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]

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Cooking Time



  • 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


  1. 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.
  2. Allow the quinoa to sit in the hot pan for an additional 5 minutes (or longer) so that it settles and gets fluffier.
  3. Transfer the quinoa to a medium salad bowl and toss it a bit to fluff it. Then mix in the rest of the ingredients.
  4. Serve hot or place the salad in the refrigerator and serve cold.


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