Mindful Sodexo 
Baby arugula, red quinoa, Craisins, toasted pecans, honey balsamic vinaigrette, ginger poached pear & shaved Parmesan
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Prep Time: 10 to 15 minutes|Cook time: 20 to 30 minutes plus 10 minutes for cooling poached pears|Yield: 4 servings; 1 salad per serving
Ginger Poached Pear Halves
Ingredients
- 1/2 cup granulated sugar
- 2 cups water
- 2 tablespoons honey
- 4 teaspoons very thinly sliced fresh ginger
- 1 small cinnamon stick
- 1/2 teaspoon vanilla extract
- 2 whole cloves or 1/8 teaspoon ground cloves
- 2 fresh Bosc pears, peeled, cored and cut in half
Cooked Red Quinoa
Ingredients
- 1/2 cup tricolor quinoa
- 1 cup water
Honey Balsamic Dressing
Ingredients
- 1/2 cup light balsamic vinaigrette
- 2 tablespoons honey
- 1 tablespoon whole-grain mustard
Poached Pear & Arugula Salad
Ingredients
- 11-ounce bag of baby arugula
- 1 cup cooked red quinoa
- 1/4 cup dried sweetened cranberries
- 1/4 cup very thinly sliced red onions
- 1/4 cup toasted pecan pieces
- 4 ginger poached pears halves, sliced thinly
- 1/4 cup shaved Parmesan cheese
- 3/4 cup honey balsamic dressing
To Prepare Ginger Poached Pear Halves:
- In a medium sauce pot, bring the granulated sugar and water to a boil over high heat, stirring until the sugar is dissolved.
- Reduce the heat to low and stir in the honey, ginger, cinnamon, vanilla and cloves. Gently add the pear halves to the hot liquid. Be mindful of the hot sugar!
- Simmer the pears for 20 minutes or until fork tender and allow the pears to cool in the poaching liquid. This step can be done up to 2 days before eating. Keep cooked pears covered in the refrigerator until ready to use.
- When ready to enjoy, strain the pears from the liquid and cut as desired.
To Prepare Cooked Red Quinoa:
- Rinse the quinoa in a fine-mesh colander or strainer under running water for at least 30 seconds.
- Combine the rinsed quinoa and water in a small saucepan. Bring the quinoa to a boil, then lower the heat and simmer for 10 to 15 minutes or until the liquid is mostly absorbed.
- Remove from the heat and let the pot stand, covered, for 5 to 7 minutes until the "tails" of the quinoa pop out and the water is entirely absorbed. Keep warm until ready to use. Leftover quinoa can be quickly chilled and refrigerated for up to 3 days.
To Prepare Honey Balsamic Dressing:
- In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.
To Assemble Poached Pear & Arugula Salad:
- In a large bowl, toss arugula and quinoa. Evenly divide among four large salad bowls or dinner plates.
- Evenly distribute the following over the lettuce:
- 1 tablespoon dried sweetened cranberries
- 1 tablespoon thinly sliced red onion
- 1 tablespoon toasted pecans. - Top with 1/2 of a sliced, poached pear and 1 tablespoon shaved Parmesan.
- Serve with 3 tablespoons of balsamic dressing and enjoy!
Chef Tips:
- - Leftover pear poaching liquid can be used to flavor seltzer or as part of a salad dressing.
Nutrition Facts: Calories: 390, Carbs: 59g, Protein: 10g, Fat: 15g, Sat. Fat: 2.5g, Cholesterol: <5mg, Sodium: 440mg, Fiber: 9g
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