Mizuna, Quinoa and Pear Salad: Seasonal Chef Recipe


Mizuna is generally found at the farmers market, so extra special in that regard. Don’t pass it up the next time you spot it. This Japanese leafy green has a flavor between arugula and frisee – fresh but not strong. Mizuna can be eaten raw or cooked and the perfect addition to your next meal. Click this link to:¬†read more about mizuna.

Mizuna, Quinoa and Pear Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings

Mizuna, Quinoa and Pear Salad

Need a salad in a snap? This one will take 15 minutes and serve as a beautiful side for your next lunch or dinner.


  • 1 bunch of mizuna
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 1 1/2 cups cooked quinoa
  • 1 pear
  • 1/2 lemon


  1. Rinse the mizuna well and pick out any black or soft leaves. Roughly chop the leaves. When you get down to the stems chop them 1/2". You should have about 6-8 cups of very loosely packed mizuna.
  2. In a large sauté pan heat 2 tablespoons of oil over medium heat. Add the mizuna and season with a nice pinch of salt and pepper. For only 1 minute gently toss with tongs to heat all the leaves. Remove the pan from the heat add the quinoa and toss. Allow to cool in the pan.
  3. Cut the pear into 16 wedges. (Use an apple corer to make this easy!)
  4. Go back to the pan and squeeze the lemon over the mix and drizzle with a little olive oil, salt and pepper.
  5. Divide the salad between 4 plates and top with the sliced pear.


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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