Pear Quinoa Salad with Arugula & Roasted Hazelnuts
A simple tasty recipe for Pear Quinoa Salad with Arugula and Roasted Hazelnuts. Naturally gluten-free, this also makes a great vegetarian main or side salad. Pears and cheese love each other, so go ahead and garnish with your favorite cheese for even more delicious depth of flavor.
For the salad:
1 1/4cupdried quinoa,rinsed (250 g) (red, white or mixed quinoa)
2small ripe but firm pears,halved, cored and thinly sliced using a mandolin
2-3generous handfuls baby arugula
1/2cuphazelnuts,roasted and coarsely chopped (65 g)
shaved parmesan cheese,to garnish (as more or as little as you like)
For the dressing:
4tablespoonsextra-virgin olive oil
1/4teaspoonfinely grated orange zest(from an organic orange)
4tablespoonsfreshly squeezed orange juice
4teaspoonsapple cider vinegar
1teaspoonhoney(or maple syrup)
1medium shallot,finely chopped
sea salt and freshly ground black pepper,to taste
Rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions (this can vary depending on what type of quinoa you use). Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer the quinoa to a large serving bowl to cool.
TIP: To roast the hazelnuts. I do this in a preheated oven at 350°F / 175°C. Roasting takes about 10 to 15 minutes. To remove the skins, wrap them in a clean dish towel and let sit for 5 minutes, then rub vigorously to remove any loose skins. Voila!
Meanwhile, in a small bowl, whisk together the dressing ingredients until well combined.
Add the sliced pears, arugula and hazelnuts to the bowl with the quinoa. Pour over the dressing and gently toss to combine. Season with additional salt and pepper if desired. Garnish with parmesan and serve. Enjoy!