½Asian pearpeeled, cored, and cut into ¼-inch-thick slices
2ouncesgoat cheesecrumbled
Instructies
In a bowl, combine the quinoa, mushrooms, olive oil, and salt and pepper to taste.
Toss to coat evenly in the oil.
Transfer the mixture to a 7-inch round cake pan insert, metal cake pan, or foil pan, and place it in the air fryer.
Cook at 350°F, stirring every 5 minutes.
During the last 5 minutes of cooking, stir in the crushed red chile flakes, sage, and grated garlic.
Continue cooking until the mixture is lightly toasted and crunchy, about 20 minutes in total.
Return the hot quinoa mixture to the bowl.
Add lemon juice, parsley, mint, and pear.
Toss to combine.
Season with salt and pepper, then top the salad with crumbled goat cheese before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this salad with a light and fruity white wine like a Pinot Grigio or Sauvignon Blanc to complement the fresh flavors of the herbs, mushrooms, and pear.