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Quinoa and Arugula Salad with Pears, Walnuts, Dried Fruits, and Jack Cheese

 
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Quinoa is getting more and more popular, it has a very unique and delicious taste, also it is high in fibre and protein. In this recipe, we use fresh pears, arugula, lightly toasted walnuts and dried fruits, mixing in some Jack cheese. It can be served as a side dish, but it also can be a delicious and nutritious main dish!

Yield

12

servings

Prep

15

min

Cook

23

min

Ready

45

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

1 ½ cups quinoa
red or yellow
1 x salt
to taste
*
¼ cup olive oil
or as needed
1 large red onion
quartered lengthwise and thinly sliced crosswise
2 tablespoons balsamic vinegar
1 cup pepper jack cheese
finely diced, 4 ounces, or monterey jack cheese
*
3 medium celery stalks
thinly sliced
*
1 large pears
ripe and firm, dice into 1/2-inch cube
1 cup walnuts
coarsely chopped, toasted
1 cup fennel bulb
thinly sliced
¾ cup cranberries, dried
*
3 tablespoons sherry vinegar
1 x black pepper
freshly ground, to taste
*
3 cups arugula (roquette)
trimmed and thinly sliced, 4 ounces
1 x olive oil, extra-virgin
optional
*

Directions

In a bowl, rinse the quinoa with water, rubbing it between your fingers for 15 to 20 seconds.

Drain in a sieve and transfer to a big pot.

Pour 2½ cups water and add salt to taste, and bring to a boil over medium-high heat.

Reduce the heat to medium low or low and simmer, covered, until the quinoa is tender but still delicately crunchy, 14 to 16 minutes.

Drain the quinoa if needed and bring it back to the pot.

Cover and allow the quinoa to rest for another 5 minutes, then fluff with a fork.

Allow to cool to room temperature.

While the quinoa cooks, heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat.

Stir in the onion and add some salt to taste, cook, stirring often, until tender and brown around the edges, about 7 minutes.

Pour in the balsamic vinegar and toss with the onions until the vinegar evaporates, 1 to 2 minutes.

Remove from the heat and allow to cool to room temperature.

Add the quinoa, onions, cheese, celery, pears, walnuts, fennel, and dried cranberries or cherries in a large bowl, and stir until well mixed.

Add the remaining 2 tablespoons of olive oil with the sherry vinegar, salt and black pepper to tase in a small bowl, and whisk until well blended.

Gently toss the salad with dressing until well mixed.

Allow to rest for a few minutes, then season with salt and pepper.

Place arugula equally in the serving plates, divide the quinoa salad into equal portion among each plate.

It makes 12 side dish servings or 6 main dish servings.

Drizzle with extra olive oil if needed.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 20951% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 12%
Sugars g
Protein 12g
Vitamin A 2% Vitamin C 6%
Calcium 3% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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