Servings: 1
Ingredients
- 1/2 cup Red quinoa cooked
- 1 cup Pistachios, unshelled
- 1/2 cup Parsley, Italian, fresh chopped
- 1 tbsp Lemon zest grated
- 1 ea Garlic clove, peeled, fresh minced
- 1 each Cooking spray as needed for coating baking sheet
- 1 each Pear Bartlett
- 1 tsp Olive oil extra virgin
- 1/8 tsp Black pepper
- 1/8 tsp Kosher salt
- 1/3 cup Sesame Tahini
- 2 tbsp tbsp Juice, lemon, fresh pressed
- 1 ea Garlic clove, peeled, fresh minced
- 2 tbsp Olive oil extra virgin
- 2 tbsp Water
- 1 tsp Kosher salt
- 1/2 tsp Oregano, dried
- 1/2 ea Avocado, quartered
- 1/4 cup Pomegranate seeds
- 1/4 cup Orange, fresh, peeled, sections cut into 1" cubes
- 1 tsp Mint, fresh chopped
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Instructions
- Prepare quinoa according to recipe instructions. Set aside and let cool.
- To make pistachio gremolata, preheat oven to 350F degrees. Place the pistachios onto a parchment lined baking sheet. Toast pistachios for 10 minutes. Remove from oven and cool completely at room temperature. Finely chop pistachios. Add all ingredients into bowl and mix well.
- Preheat the oven to 425F. Spray a baking sheet with cooking spray. Cut pear into 1/8" wedges. Toss with oil, salt, and pepper. Spread out pears in single layer on baking sheets. careful not to over crowd. Roast until fork tender and golden brown, approximately 15 minutes. Let cool.
- To make lemon tahini dressing, combine all ingredients in a blender and blend until smooth. Set aside.
- Assemble dish with 1/2 cup quinoa, 1/4 cup pears, 1/4 cup avocado, 1/4 cup pomegranate seeds, 1/4 cup orange sections, top with 2 tbsp pistachio gremolata, and 3 tbsp lemon tahini dressing. Garnish with mint.
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