Asian pear–shiso salad with quinoa

Delight your taste buds with this refreshing Asian pear and shiso salad, combined with nutritious quinoa for a flavorful culinary experience.

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)

Instructions:

1. Bring a large pot of salted water to a boil. Add quinoa, bring back to a boil, and cook, stirring occasionally, until soft, for about 12-15 minutes. Drain and set aside.
2. Combine the white and light green parts of scallions, chili, vinegar, 1 tsp. of lime juice, and 1 tsp. of honey in a big bowl. Mix in pear and cucumber; stir well to cover. Season with salt; let the salad marinate for 15 minutes.
3. In the meantime, whisk together yogurt, tahini, a touch of salt, the remaining 1 tsp. of lime juice, and the remaining 1 tsp. of honey in a small bowl until the mixture is smooth.
4. Right before serving, mix the salad with the dark green parts of scallions and shiso. Spread the yogurt blend over a wide bowl. Using tongs, place the salad on top, leaving any excess liquid in the bowl. Sprinkle sesame seeds and the reserved quinoa on the top of the salad.

Summary:

• Calories: 563 kcal
• Fat: 16 g
• Protein: 20 g
• Carbs: 92 g
• Potassium: 971 mg
• Magnesium: 191 mg