My F&W
quick save (...)

Quinoa and Winter Fruit Salad

  • SERVINGS: 4 TO 6
  • FAST
  1. 1 1/3 cups quinoa (about 1/2 pound), rinsed
  2. 1 1/2 cups water
  3. 2 kumquats—halved, seeded and coarsely chopped
  4. 2 tablespoons coarsely chopped cilantro
  5. 1/4 cup pure olive oil
  6. 2 1/2 tablespoons fresh lemon juice
  7. 1/2 teaspoon kosher salt
  8. 1 large Bosc pear—peeled, cored and cut into 1/2 -inch dice
  9. 1 medium cucumber—peeled, seeded and cut into 1/2 -inch dice
  10. 1 cup coarsely chopped stemmed watercress
  1. In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat, stirring often, until just tender, about 12 minutes; the grains should be separate and intact. Drain the quinoa and let cool completely.
  2. In a small bowl, combine the kumquats and cilantro with the olive oil, lemon juice and salt and let steep for 5 minutes.
  3. In a large bowl, toss together the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again. Serve at once.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.