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Ingredients
US|METRIC
4 SERVINGS
- 4 anjou pears
- salt
- freshly ground black pepper
- 2/3 cup quinoa (rinsed and drained)
- 2 Tbsp. extra virgin olive oil (plus more for drizzling)
- 2 Tbsp. white balsamic vinegar (sometimes labeled “golden” balsamic vinegar)
- 1/3 cup spanish chorizo (chopped dry-cured)
- 1/4 cup chopped almonds (sliced or coarsely, toasted)
- 1/4 cup sliced scallions (thinly)
- 2 Tbsp. chopped fresh mint
- 1/2 cup crumbled feta
- 8 cups baby arugula
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium580mg24% |
| Potassium610mg17% |
| Protein13g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber8g32% |
| Sugars15g |
| Vitamin A25% |
| Vitamin C20% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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