Ingredients
For the salad:
- 1 1/4 cup dried quinoa, rinsed (250 g) (red, white or mixed quinoa)
- 2 small ripe but firm pears, halved, cored and thinly sliced using a mandolin
- 2-3 generous handfuls baby arugula
- 1/2 cup hazelnuts, roasted and coarsely chopped (65 g)
- shaved parmesan cheese, to garnish (as more or as little as you like)
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 1/4 teaspoon finely grated orange zest (from an organic orange)
- 4 tablespoons freshly squeezed orange juice
- 4 teaspoons apple cider vinegar
- 1 teaspoon honey (or maple syrup)
- 1 medium shallot, finely chopped
- sea salt and freshly ground black pepper, to taste
Instructions
- 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!