Asian Pear–Shiso Salad With Quinoa

asian pear salad quinoa lunch dinner side vegetarian winter yogurt

Danielle Bell

2 servings

Source

Ingredients

Kosher salt

⅓ cup quinoa

1 scallion, white and pale green parts finely chopped, dark green parts thinly sliced

1 small red Thai chile, finely chopped

1 Tbsp. unseasoned rice vinegar

2 tsp. fresh lime juice, divided

2 tsp. honey, divided

1 medium Asian pear, thinly sliced

½ medium cucumber, halved lengthwise, sliced ¼" thick

⅓ cup plain whole-milk Greek yogurt

1 tsp. black sesame paste or tahini

4 shiso leaves or ¼ cup mint leaves, torn into small pieces

Sesame seeds (for serving)

Method

Bring a large saucepan of salted water to a boil. Add quinoa, return to a boil, and cook, stirring occasionally, until tender, 12–15 minutes. Drain; set aside.

Whisk together white and pale green scallion parts, chile, vinegar, 1 tsp. lime juice, and 1 tsp. honey in a large bowl. Add pear and cucumber; toss to coat. Season with salt; let salad sit 15 minutes.

Meanwhile, whisk yogurt, sesame paste, a pinch of salt, remaining 1 tsp. lime juice, and remaining 1 tsp. honey in a small bowl until smooth.

Just before serving, toss salad with dark green scallion parts and shiso. Spread yogurt mixture over a shallow bowl. Using tongs, mound salad on top, leaving behind any liquid in bowl. Scatter sesame seeds and reserved quinoa over.