Fruited Quinoa Salad
2 cups quinoa
1 tablespoon olive oil
Vinaigrette:
1 lime, zested and juiced
enough Champagne wine vinegar, added to lime juice to measure 1/3 cup
1/2 cup olive oil
1 tablespoon honey
1 teaspoon lime zest
salt, to taste
Add ins:
2 pears, diced
1/2 cup dried cranberries
8 ounces goat cheese, crumbled
3/4 cup pine nuts, toasted
2 tablespoons minced fresh mint
1 tablespoon olive oil
Vinaigrette:
1 lime, zested and juiced
enough Champagne wine vinegar, added to lime juice to measure 1/3 cup
1/2 cup olive oil
1 tablespoon honey
1 teaspoon lime zest
salt, to taste
Add ins:
2 pears, diced
1/2 cup dried cranberries
8 ounces goat cheese, crumbled
3/4 cup pine nuts, toasted
2 tablespoons minced fresh mint
Quinoa:
Bring 7 cups of water to a boil in a large saucepan. Add 3/4 teaspoon salt and quinoa. Reduce the heat to a simmer, and cook uncovered, stirring occasionally, adding more water as necessary to keep the quinoa covered. Cook 20 minutes or until tender. Drain and rinse the quinoa with cold water to stop the cooking. Transfer the quinoa to a foil lined rimmed baking sheet, drizzle with the 1 tablespoon oil, and toss lightly to coat. Spread the quinoa on the baking sheet and cool completely at room temperature or in the refrigerator.
Vinaigrette:
Put the lime juice, vinegar, and honey in a small bowl; whisk till the honey has dissolved. Gradually whisk in the oil. Add the zest and season with salt to taste.
Salad:
Put the cooled quinoa in a large bowl and toss to break up any clumps. Add the pears, cranberries, goat cheese and mint. Toss to combine then add the vinaigrette and season with more salt, if needed. Refrigerate for up to 1 day. Add the pine nuts just before serving, tossing to combine.
Bring 7 cups of water to a boil in a large saucepan. Add 3/4 teaspoon salt and quinoa. Reduce the heat to a simmer, and cook uncovered, stirring occasionally, adding more water as necessary to keep the quinoa covered. Cook 20 minutes or until tender. Drain and rinse the quinoa with cold water to stop the cooking. Transfer the quinoa to a foil lined rimmed baking sheet, drizzle with the 1 tablespoon oil, and toss lightly to coat. Spread the quinoa on the baking sheet and cool completely at room temperature or in the refrigerator.
Vinaigrette:
Put the lime juice, vinegar, and honey in a small bowl; whisk till the honey has dissolved. Gradually whisk in the oil. Add the zest and season with salt to taste.
Salad:
Put the cooled quinoa in a large bowl and toss to break up any clumps. Add the pears, cranberries, goat cheese and mint. Toss to combine then add the vinaigrette and season with more salt, if needed. Refrigerate for up to 1 day. Add the pine nuts just before serving, tossing to combine.
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