Pear-Quinoa Salad

• 1 14-ounce can reduced-sodium chicken broth or vegetable broth
• 1 cup quinoa (see Tips), rinsed if necessary
• 2 tablespoons walnut oil or canola oil
• 1 tablespoon fruity vinegar, such as pear, raspberry or pomegranate
• 1/4 cup snipped fresh chives
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 ripe but firm pears, diced
• 1/2 cup coarsely chopped walnuts or pecans, toasted

1. 1) Bring broth to a boil in a large saucepan.
2. 2) Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes.
3. 3) Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat.
4. 4) Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine.
5. 5) Transfer to the refrigerator to cool for about 15 minutes or serve warm. Serve topped with nuts.

chicken broth, quinoa, walnut oil, fruity vinegar, fresh chives, salt, freshly ground pepper, walnuts

Taken from www.epicurious.com/recipes/member/views/pear-quinoa-salad-50189532 (may not work)