Pear Quinoa Salad
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5
3 reviews
Excellent
Pear Quinoa Salad
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This Pear Quinoa Salad has diced pear, bacon, red bell pepper, green onions, toasted almonds, and spinach. It's all tossed in a slightly sweet Asian flavored dressing that is bursting with freshness.
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Ingredients
- 1 cup quinoa uncooked
- 2 bartlett pears diced and peeled
- 2 green onions sliced
- 4 lices Bacon cooked and crumbled
- 1-2 cups spinach coarsely chopped, fresh
- 1 red bell pepper diced
- ¼ cup almonds toasted or roasted (see note, slivered or sliced
Dressing:
- 1/3 /3 cup neutral cooking oil whatever kind you prefer, generic cooking oil
- 1/3 /3 cup rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon garlic minced
- 2 Tablespoons sugar
- ¼ teaspoon ground ginger
Instructions
- Prepare the quinoa according to the package directions. 1 cup dry quinoa should yield over 4 cups of cooked quinoa. Cool quinoa.
- In a large bowl add the cooled quinoa, pears, green onions, bacon, spinach, bell pepper and almonds.
- For the dressing: Combine all of the dressing ingredients in a small bowl and pour over quinoa mixture. Toss gently. You might not want to use all of the dressing depending on how wet you want your salad so add a little at a time. You could probably add the dressing ingredients directly to the quinoa but to make sure you get it incorporated it's a good idea to mix it separately. Add salt and pepper to taste.
- Chill in the refrigerator for at least an hour before serving so that the flavors can meld.
Notes
- For the almonds: To toast almonds, brown them for a couple of minutes in a skillet over medium high heat. To roast them, bake them in the oven for 8-10 minutes at 350 degrees.
- Source: Meghan Miner via my friend Caryn
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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