Page 536 - YC Cooking School

1. Preheat the oven to 220°C.

2. Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve.
3. Once rinsed, place the quinoa and cold water into a medium saucepan on high heat.
4. Bring to a boil, then cover with a lid and turn down the heat to a gentle simmer.
5. Cook until no water remains and the quinoa is fluffy.
6. Leave to rest with the lid on. Note: This helps to dry out the quinoa even further,
ensuring a fluffy result.
7. Meanwhile, place the pears into a mixing bowl and toss in a little melted butter.
8. Grill on a hot griddle pan or in the oven for 5-8 minutes.
9. To assemble, drizzle the olive oil and lemon juice over the quinoa and toss through
the salad leaves. Gently scatter the pear pieces and crumbled gorgonzola over the

top, just before serving. Season with salt and freshly ground black pepper.

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