Quinoa Pear Salad


  • 1 14-ounce can reduced-sodium chicken broth or vegetable broth
  • 1 cup quinoa, rinsed if necessary
  • 2 tbsp Bella Oliva Single Varietal EVOO
  • 2 tbsp Bella Oliva Cranberry Pear White Balsamic Vinegar
  • 1/4 tsp Fleur de Sel
  • 1/4 tsp freshly ground pepper
  • 2 ripe but firm pears, diced but not peeled
  • ½ cup dried cranberries
  • ½ cup coarsely chopped walnuts


Bring broth to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes. Meanwhile, whisk EVOO, vinegar, salt and pepper in a large bowl. Add pears and cranberries, toss to evenly coat.

Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine. Transfer to the refrigerator to cool for about 15 minutes. Serve topped with walnuts and finish with a drizzle of EVOO and vinegar.

Makes 6 servings, about 3/4 cup each.

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