- 1 cup uncooked quinoa (rinsed, drained)
- 4 oz snow peas, trimmed
- 1 pear, peeled and cut into 1/2 inch pieces
- 1/4 cup red bell pepper, diced
- 1/4 cup chopped pecans
- 1 medium green onion, chopped
- 1 tsp sesame seeds
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp toasted sesame seed oil
- 1/4 tsp salt
- 1/4 tsp pepper
Prepare the quinoa using the package directions, omitting the salt. Transfer to a medium bowl. Fluff with a fork and let cool.
Meanwhile, fill a small saucepan halfway with water. Bring to a boil over high heat. Cook the snow pitas for about 45 seconds or until bright green and tender-crisp. Drain in a colander. Plunge into a bowl of cold water to stop the cooking process. Drain well in a colander. Cut the snow peas into 1/2 inch pieces.
Stir the snow peas, pear, bell pepper, pecans, green onion, and sesame seeds into the quinoa.
In a small bowl, whisk together the remaining ingredients. Stir into the quinoa mixture, tossing gently to coat. Let stand for 15 minutes so the flavors blend. Serve at room temperature or cover and refrigerate for 1 hour to serve chilled.
This recipe is reprinted with permission from American Heart Association The Go Red For Women Cookbook, Copyright © 2013 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.