This heart healthy quinoa bowl has a tangy pear and avocado dressing and is topped with sweet pears, creamy avocado and crunchy walnuts.
1/4 cup lime juice
1/4 cup loosely packed fresh cilantro leaves
2 tablespoons water
1 1/2 tablespoons canola oil
1 1/2 teaspoons garlic salt, or to taste
1/2 of a firm but ripe red Anjou pear, peeled and cubed
1/4th of a firm but ripe avocado
Freshly ground pepper to taste
3 cups precooked chilled quinoa (1 lb 4 oz.)
2 cups small torn pieces curly kale
1/2 cup small thin slivers red onion
1 large firm but ripe red Anjou pears, cored and sliced
1 1/4 of firm but ripe avocados, cut into bite-size cubes
3/4 cup very coarsely chopped California walnuts, toasted
Torn fresh cilantro leaves (garnish)
Puree all dressing ingredients except pepper in a small blender until smooth.
Place quinoa in a large bowl and drizzle with dressing. Stir to coat, then stir in kale and pepper.
Place a slightly heaping 3/4 cup of quinoa mixture into 6 bowls.
Top each with 1/4 of a sliced pear, 1/6th of the diced avocado,
1 1/2 tablespoons red onion and 2 tablespoons walnuts.
Garnish with cilantro leaves.
1 cup quinoa cooked in 1 1/2 cups water or vegetable broth
may be substituted for the precooked quinoa.
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Indulge in a rich and textured appetizer featuring a creamy California Walnut polenta as the base, crowned with tender, brandy-braised walnuts infused with savory demi-glace. A bright, lemon-scented walnut gremolata adds a delightful crunch, while delicate curls of aged parmesan complete this flavorful dish. Perfect on its own or as…
