{"id":55985,"date":"2016-10-03T21:00:19","date_gmt":"2016-10-03T19:00:19","guid":{"rendered":"https:\/\/ellerepublic.de\/birnen-quinoa-salat-mit-rucola-haselnuessen\/"},"modified":"2025-07-17T13:35:31","modified_gmt":"2025-07-17T11:35:31","slug":"pear-quinoa-salad-with-arugula","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/pear-quinoa-salad-with-arugula\/","title":{"rendered":"Pear Quinoa Salad with Arugula and Roasted Hazelnuts"},"content":{"rendered":"\n

Light and healthy this pear quinoa salad with arugula and roasted hazelnuts is not like your ordinary bunny food. Yes, of course it\u2019s a salad, but it\u2019s a salad that\u2019s packed with nutrient-dense, plant-based protein. Yes, we can thank quinoa\u2019s super abilities<\/a> as a complete protein for that. Plus there\u2019s some hazelnuts in the mix for an extra boost. Together with fresh fall produce \u2014 pears to be exact \u2014 and let\u2019s no forget about arugula. What\u2019s a salad without just a little bit of green? Okay, that would be the bunny part.<\/p>\n\n\n

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Yes, there is nothing better than being able to incorporate fresh seasonal produce into a wonderfully tasty and healthy vegetarian dinner or lunch. Late summer and early fall are the time for us to take advantage of home-grown pears. Pears are fantastic baked, but they also taste great raw and are so much more than just a grab and go snack.
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Choosing the right pear for this quinoa salad<\/h2>\n\n\n\n

For this pear quinoa salad recipe I used Williams pears (also called Bartlett). They are often sold when they are still green and just like bananas, become more yellow as they ripen. They are my choice over other pear varieties as they have a nice smooth texture, which I think is perfect for salad or snacking. And funnily enough, I prefer my Williams still a little on the green side (as I do bananas!).
But if you are like most people and are all for enjoying the juiciest sweetest pears let them ripen until they become more yellow in color. A good check, since it sometimes isn’t always so obvious is to gently squeeze the pear in the area around the stem. It shouldn\u2019t be rock hard, but rather give a little. And if you want to speed up the ripening process just put them in a bowl with other ripening fruits or store them in a paper bag. Just don\u2019t wait too long, mushy pears bruise easy and can\u2019t be sliced with a mandolin!<\/p>\n\n\n

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Pear quinoa salad for cheese lovers<\/h2>\n\n\n\n

For anyone who loves cheese, especially aged cheese, I recommend garnishing this salad with parmesan (Parmigiano-Reggiano). It adds an umami effect and delicious depth of flavor to this pear quinoa salad without adding a lot of extra salt. Alternatively you can sub it out for your favorite cheese. Stilton blue cheese, goat cheese or Greek feta are great choices that of pair well with pears.<\/p>\n\n\n

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Pear Quinoa Salad with Arugula & Roasted Hazelnuts<\/h2>
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