Quinoa and Winter Fruit Salad

Recipe from

Food & Wine


1 1/3 cups quinoa (about 1/2 pound), rinsed
1 1/2 cups water
2 kumquats--halved, seeded and coarsely chopped
2 tablespoons coarsely chopped cilantro
1/4 cup pure olive oil
2 1/2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1 large Bosc pear--peeled, cored and cut into 1/2 -inch dice
1 medium cucumber--peeled, seeded and cut into 1/2 -inch dice
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.