PABLO RECIPES

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ASIAN PEAR–SHISO SALAD WITH QUINOA RECIPE | BON APPéTIT



Asian Pear–Shiso Salad With Quinoa Recipe | Bon Appétit image

This layered salad is a garden of textural delight with crisp Asian pear, creamy Greek yogurt, and a shower of quinoa.

Provided by Danielle Bell

Yield 2 servings

Number Of Ingredients 13

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)

Steps:

  • 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.

ASIAN PEAR–SHISO SALAD WITH QUINOA RECIPE | BON APPéTIT



Asian Pear–Shiso Salad With Quinoa Recipe | Bon Appétit image

This layered salad is a garden of textural delight with crisp Asian pear, creamy Greek yogurt, and a shower of quinoa.

Provided by Danielle Bell

Yield 2 servings

Number Of Ingredients 13

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)

Steps:

  • 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.

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