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Quinoa and Endive Salad
Ingredients
1 cup dry quinoa
3 1/2 cups water
1/4 cup carrots, julienne
1/4 cup diced red or yellow bell peppers
2 Tbsp diced red onions
2 Tbsp dried currants
2 Tbsp crushed almonds
Dressing
2 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
2 Tbsp fresh orange juice
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cardamom
1/4 tsp sea salt
1 tsp honey
1 tsp chopped fresh parsley
1 tsp chopped mint
3 oz Belgium endive
Instructions
Preheat toaster oven to 375F.
Rinse quinoa thoroughly. Lightly coat a baking sheet with canola oil spray. Spread quinoa evenly on sheet. Toast for 5 minutes, or until golden.
In a medium pot over high heat, bring water to a boil and add toasted quinoa. Cook for 15 to 20 minutes, or until all liquid has been absorbed. Set aside.
In a large bowl, toss together carrots, bell peppers, onions, currants and almonds.
In a small bowl, combine all ingredients for dressing.
Add quinoa and dressing to bowl with vegetables, and stir together until well combined.
Place 3 endive leaves on a plate and top with 1/2 cup quinoa salad. Repeat for remaining salads.
Nutrition
| Calories | 85 |
| Protein | 3g |
| Sodium | 346mg |
| Carbohydrates | 10g |
| Fat | 4g |
| Fiber | 1g |
| Cholesterol | 0mg |
| Servings | 4 |