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Asian Pear–Shiso Salad With Quinoa

Asian PearShiso Salad With Quinoa recipe

This layered winter salad is a study in delightful textures: Crisp and juicy Asian pear is served over creamy Greek yogurt—enhanced with honey, lime juice, and black sesame paste (or tahini) for nuttiness and complexity—and finished with a shower of quinoa. It’s inspired by the Asian pear–stuffed shiso leaves that are a frequent appetizer at Danielle Bell and Pablo Osorio’s de Porres Dinner Series events and private chef gigs.

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What you’ll need

Recipe information

  • Yield

    2 servings

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)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

TagsDinnerLunchEasySaladVegetarianNut FreeGluten FreeHealthyishAsian PearFruitQuinoaRice & GrainsYogurtDairySideWinterBon Appétit
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