Warm Quinoa Salad

• 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.

lemon juice, lemon rind, salt, freshly ground pepper, hazelnut oil, pear, red delicious apple, lime juice, quinoa, bay leaf, thyme, chicken, fresh coriander leaves, parsley leaves

Taken from cooking.nytimes.com/recipes/3001 (may not work)