Refreshing Pear & Quinoa Salad (Vegan)
20 minutes
1159 reads
About Refreshing Pear & Quinoa Salad (Vegan)
This vibrant vegan Pear and Quinoa Salad is a delightful blend of textures and flavors, perfect for a light lunch, healthy dinner, or impressive brunch. Fluffy quinoa forms the base, complemented by juicy pears, sun-dried tomatoes, and crisp cucumber for a refreshing crunch.A zesty balsamic vinaigrette ties it all together, while optional jalapeños or a dash of chili oil add a delightful kick for those who prefer a little heat. This recipe is quick, easy, and packed with nutrients, making it a go-to for health-conscious individuals seeking a flavorful and satisfying meal.Prepare to be amazed by how simple ingredients can create such a delicious and visually appealing salad! It's the perfect dish for showcasing fresh, seasonal produce.
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See the 30-Day PlanRecipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
For the Salad
- 1 Pear ripe, such as bartlett or bosc
- 1 Cucumber english or persian cucumber preferred
- 2.5 ounce Tomatoes drained, oil-packed, sun-dried
- 1/2 cup Cherry Or Grape Tomatoes halved or quartered
For the Balsamic Vinaigrette
- 2 tbsp Balsamic Vinegar
- 1 tbsp Virgin Olive Oil extra
- 1/4 tsp Herbs italian blend or oregano recommended, dried
- 1/2 tsp Dijon Mustard adds creaminess and tang
- 1/4 tsp Salt
- 1/4 tsp Pepper black, freshly ground
Instructions
Prepare the Quinoa
- Rinse the quinoa thoroughly under cold water for 2-3 minutes. Combine the rinsed quinoa and 1 cup of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-14 minutes, or until all the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Prepare the Salad Ingredients
- Dice the pear and cucumber into bite-sized pieces. Chop the sun-dried tomatoes into smaller pieces.
- Halve or quarter the cherry or grape tomatoes.
- If using, finely mince the jalapeño.
Make the Balsamic Vinaigrette
- In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, dried herbs, salt, and pepper until well combined.
Assemble the Salad
- In a large bowl, combine the cooked quinoa, diced pear, cucumber, sun-dried tomatoes, and cherry tomatoes. Pour the balsamic vinaigrette over the salad and toss gently to coat.
Serve
- Serve immediately or chill for later. Garnish with minced jalapeño and a drizzle of chili oil, if desired.
Recipe Notes
Expert Tips for the Best Pear & Quinoa Salad
- Choose ripe pears: Ripe pears will offer the best flavor and sweetness. Look for pears that yield to gentle pressure.
- Don't overcook the quinoa: Overcooked quinoa can become mushy. Follow the cooking instructions carefully.
- Adjust the seasoning: Taste the vinaigrette and adjust the salt and pepper to your preference. Add a touch of honey or maple syrup if you prefer a sweeter dressing.
- Make it ahead: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add the optional toppings just before serving to maintain freshness and vibrancy.
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Recipe Nutrition
Calories: 1388kcalCarbohydrates: 5gProtein: 1gFat: 155gPolyunsaturated Fat: 46.5gMonounsaturated Fat: 93gSodium: 3420mgFiber: 2gSugar: 3g
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4 Comments
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This is amazing! Excited to make it.
Looks so flavorful! Thanks for posting.
Wow, this looks fantastic!
Absolutely delicious! Thanks for sharing.