Pear Quinoa Salad

Serves: 
About 35 servings

High-protein quinoa, which resembles bulgur wheat or couscous in texture, makes a lower-carb base for this side dish salad. Pears and cranberries add sweetness, and feta cheese, garlic and onions some savory notes, while walnuts contribute a nutty texture.

Ingredients

3¼ lb. quinoa
1 (#10) can Pacific Northwest diced pears
1½ lb. dried cranberries
6¼ tbsp. olive oil
1 lb. diced yellow onions
5 garlic cloves, minced
1½ tbsp. vegetable base
1 tbsp. kosher salt
1 tbsp. black pepper
18 oz. Romaine lettuce, rinsed and chopped
1½ lb. walnuts, toasted and chopped
2/3 cup white balsamic vinegar
8 oz. crumbled feta cheese

Steps

1. Rinse quinoa under cold running water and drain. Drain pears, reserving liquid. Measure out 1½ cups liquid and add dried cranberries to plump; set aside. To remaining pear liquid, add enough water to measure 3 1/8 qt.; set aside.

2. In 5-qt. saucepan, heat oil over med. heat. Add onions; cook until translucent. Add garlic; cook 1 min.

3. Add quinoa and toast the grains until fragrant and lightly browned. Stir in reserved diluted pear liquid and vegetable base until well combined. Add salt and pepper.

4. Reduce heat to a slow simmer; cover and cook until all liquid has been absorbed. Remove quinoa from heat and cool completely.

5. Gently stir romaine, walnuts, drained cranberries, diced pears, balsamic vinegar and feta cheese into cooled quinoa. Toss to coat evenly; chill until serving time.

Recipe by Nanette Taho, dietetic technician, Paradise Valley Community College, Phoenix, Arizona.

Recipe and photo courtesy of Pacific Northwest Canned Pear Service  

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources