Quinoa Salad in Endive Cups
- 1 cup asparagus, finely chopped
- 3 Belgian endives, divided
- 1 garlic clove, minced
- 2 Tbs lemon juice, divided
- 2 Tbs olive oil, divided
- Salt and pepper to taste
- 2 Tbs pine nuts
- 1 cup cooked quinoa
- 1 Tbs poppy seeds
- 1/4 cup arugula, finely chopped
- 1/4 cup radishes, finely sliced
- 1/4 cup pear, finely chopped
- 1 Tbs fresh dill
- Preheat oven to 400°.
- In a medium bowl, combine chopped asparagus, one shredded endive, minced garlic, one tablespoon of lemon juice, and one tablespoon of olive oil. Salt and pepper to taste.
- Transfer to a roasting pan or skillet and bake for 7 to 9 minutes until vegetables are tender. Let cool.
- In the meantime, prepare the endive bowls by peeling the leaves off the remaining two Belgian endives. Place on a serving tray and set aside.
- In a small skillet, toast pine nuts over medium high heat for 1 to 2 minutes, stirring often, until lightly browned. Set aside.
- In a small bowl, create the dressing by combining remaining lemon juice and olive oil. Salt and pepper to taste.
- In a large bowl, toss together quinoa, poppy seeds, arugula, radishes, pear, dill, and roasted asparagus with the prepared dressing.
- Place 1 to 2 tablespoons of the salad on each of the reserved endive leaves. Serve at room temperature, or refrigerate until cool.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.