Thursday, February 20 2014, 06:25 PM MST
Quinoa and Asian Pear Salad
As Aired on February 20, 2014
Recipe Courtesy American Heart Association
1 cup uncooked quinoa, rinsed and drained
4 ounces snow peas, trimmed
1 large Asian pear, peeled and chopped into 1/2-inch pieces
1/4 cup red bell pepper, diced
1/4 cup chopped pecans, dry-roasted
1 medium green onion, chopped (green part only)
1 teaspoon sesame seeds, dry-roasted
2 tablespoons fresh lemon juice
1 tablespoon olive oil (extra virgin preferred)
1 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
1. Prepare the quinoa using the package directions, omitting the salt. Transfer to a medium bowl. Fluff with a fork. Let cool.
2. Meanwhile, fill a small saucepan halfway with water. Bring to a boil over high heat. Cook the snow peas 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.
3. Stir the snow peas, pear, bell pepper, pecans, green onion, and sesame seeds into the quinoa.
4. 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.