Pear Quinoa Salad

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