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1 14-ounce can reduced-sodium chicken broth or vegetable broth
1 cup quinoa (see Tips), rinsed if necessary
2 tablespoons walnut oil or canola oil
1 tablespoon fruity vinegar, such as pear, raspberry or pomegranate
1/4 cup snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 ripe but firm pears, diced
1/2 cup coarsely chopped walnuts or pecans, toasted (see Tips)
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1st Keep
 katie.horgan.75
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