Walnut Pear and Avocado Bowl

By Patty Mastracco
Total Time
40 Mins
Serves
6
Serving Size
1/2 cup quinoa, 1/6th of an avocado, 1/6th of a pear, 2 tablespoons walnuts and 1 1/2 tablespoons onion
Meal
Dinner Lunch

DESCRIPTION

This heart healthy quinoa bowl has a tangy pear and avocado dressing and is topped with sweet pears, creamy avocado and crunchy walnuts.

Prep Time
20 Mins
Cook Time
20 Mins
Total Time
40 Mins
Calories
360
Total Fat
21
Saturated Fat
2.5
Polyunsaturated Fat
8.75
Monounsaturated Fat
8.721
Cholesterol
0
Sodium
250
Carbohydrates
39
Dietary Fiber
9
Total Sugars
9
Protein
8
Vitamin D
0
Calcium
50
Iron
2
Potassium
620

Ingredients

Dressing

  • 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

Bowl

  • 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)

Preparation

  1. Puree all dressing ingredients except pepper in a small blender until smooth.
  2. Place quinoa in a large bowl and drizzle with dressing. Stir to coat, then stir in kale and pepper.
  3. 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.

Recipe Note

  1. 1 cup quinoa cooked in 1 1/2 cups water or vegetable broth
    may be substituted for the precooked quinoa.