This light, healthy  quinoa salad recipe, courtesy of SloBody client Lori Herrscher, is a great side dish, or top it with sliced chicken, steak, or tofu for a one-bowl meal. Comes together in less than 30 minutes and tastes even better the next day. Got a recipe to share? Email it to us at!


1 cup uncooked quinoa

2 cups chicken or vegetable stock (unsalted)

1 large Asian pear, cut into 1/2 inch dice

1/4 cup red bell pepper, diced

1/4 cup pecans or walnuts

2 medium green onions, chopped

4 oz. snow peas, cut into 1/2-inch slices

2 teaspoons sesame seeds



3 tablespoons fresh lemon juice

1 1/2 tablespoons olive oil

2 teaspoons toasted sesame oil

1/4 teaspoon kosher salt (to taste)

1/4 teaspoon white pepper (to taste)

1/8 teaspoon cayenne pepper


Cook quinoa in stock according to package directions. Transfer to medium bowl, fluff with a fork, and let cool.

Blanch the snow peas until bright green, drain, and plunge into a bowl of ice water to stop the cooking process. Drain well.

Toast the nuts, then cool and rough chop.

Lightly toast the sesame seeds.

Mix the chopped Asian pear, bell pepper, green onions, and snow peas together. Add chopped nuts and toasted sesame seeds. Stir this mixture into the quinoa.

In a small bowl, whisk together lemon juice, olive oil, sesame oil, and salt and peppers. Taste and adjust seasonings.

Stir the dressing into quinoa mixture, tossing gently to coat. Let stand for 20 minutes for the flavors to meld. Serve at room temperature.

For other healthy salad options try Chicken Cabbage Salad and Strawberry Avocado Salad