Warm Quinoa Salad Recipe

Name: Warm Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lemon juice; 1 tablespoon grated lemon rind; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 1 tablespoon hazelnut oil; 1 ripe Anjou pear, cored and cut into 1/4-inch dice; 1 red Delicious apple, cored and cut into 1/4-inch dice; 1/4 cup fresh lime juice; 1 cup quinoa; 1 bay leaf; 3 sprigs fresh thyme; 2 cups chicken or vegetable broth, homemade or low-sodium canned; 1/2 cup fresh coriander leaves; 1/4 cup minced parsley leaves

Servings: persons

1/4 cup fresh lemon juice
1 tablespoon grated lemon rind
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 tablespoon hazelnut oil
1 ripe Anjou pear, cored and cut into 1/4-inch dice
1 red Delicious apple, cored and cut into 1/4-inch dice
1/4 cup fresh lime juice
1 cup quinoa
1 bay leaf
3 sprigs fresh thyme
2 cups chicken or vegetable broth, homemade or low-sodium canned
1/2 cup fresh coriander leaves
1/4 cup minced parsley leaves

1
Make a vinaigrette by combining the lemon juice, lemon rind, salt and pepper in a large glass or ceramic bowl.
2
Whisk in the hazelnut oil.
3
Set aside.
4
Combine the pear and apple dice and lime juice in a large glass or ceramic bowl.
5
Set aside.
6
Rinse the quinoa under cold running water.
7
Drain.
8
Combine the quinoa, bay leaf, thyme and broth in a small saucepan.
9
Bring to a boil.
10
Reduce the heat to medium low, cover and simmer until tender and translucent, about 12 to 15 minutes.
11
Remove the bay leaf and thyme sprigs and discard them.
12
Add the warm quinoa to the vinaigrette.
13
Add the pear and apple mixture.
14
Toss.
15
Add the coriander and parsley leaves.
16
Toss until combined.
17
Season with salt and pepper.
18
Divide among 4 plates and serve.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup fresh lemon juice, 1 tablespoon grated lemon rind, 1/2 teaspoon salt, plus more to taste, 1 teaspoon freshly ground pepper, plus more to taste, and more.

Yes, Warm Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions