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Ingredients
¼ cup fresh lemon juice
1 tablespoon grated lemon rind
½ teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 tablespoon hazelnut oil
1 ripe Anjou pear, cored and cut into ¼-inch dice
1 red Delicious apple, cored and cut into ¼-inch dice
¼ cup fresh lime juice
1 cup quinoa
1 bay leaf
3 sprigs fresh thyme
2 cups chicken or vegetable broth, homemade or low-sodium canned
½ cup fresh coriander leaves
¼ cup minced parsley leaves
Nutritional analysis per serving (4 servings)
47 grams carbs; 267 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 7 grams fiber; 316 milligrams sodium; 7 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make a vinaigrette by combining the lemon juice, lemon rind, salt and pepper in a large glass or ceramic bowl. Whisk in the hazelnut oil. Set aside.
- Step 2
Combine the pear and apple dice and lime juice in a large glass or ceramic bowl. Set aside.
- Step 3
Rinse the quinoa under cold running water. Drain. Combine the quinoa, bay leaf, thyme and broth in a small saucepan. Bring to a boil. Reduce the heat to medium low, cover and simmer until tender and translucent, about 12 to 15 minutes. Remove the bay leaf and thyme sprigs and discard them.
- Step 4
Add the warm quinoa to the vinaigrette. Add the pear and apple mixture. Toss. Add the coriander and parsley leaves. Toss until combined. Season with salt and pepper. Divide among 4 plates and serve.
Private Notes
Comments
I made the quinoa with water instead of broth and used garam marsala in the vinaigrette. Usually not a quinoa fan, but the combination of lemon and lime juices, along with the apple and pear, made this a really bright and tasty dish. Nice to make ahead of time - enjoyed it at warmish room temp the first day and cold for lunch the next.
I made the recipe according to the recipe until I tasted the quinoa after it cooked with some veg broth. At that point it seemed way too savory for the apples and pear. I made more quinoa and did not add any broth (cooked with water) and proceeded with the rest of the instructions. Minus the herbs. It was delish as a chilled salad!