The combination may sound strange, but trust us, it works. A light vinaigrette and goat cheese brings this delicious, utensil-free salad together. A perfect outdoor picnic or barbecue food.
By Taylor Kadlec
The combination of the blueberries and basil is delicious – it’s like spring meets summer. I’ll admit – the combo does sound weird but I promise, it works! Along with a light vinaigrette consisting of olive oil, honey, lemon juice, shallots, and garlic and goat cheese, the quinoa salad is so good you really could just eat it on it’s own. However, after filling the endive leaves with the quinoa salad, they were great utensil-free appetizers at a BBQ .
- ½ cup uncooked quinoa, rinsed
- 1 cup water
- 3 tbsp olive oil
- 2 tsp honey or maple syrup
- 1 tbsp lemon juice
- 1 finely chopped shallot
- 1 clove garlic, minced
- ¼ tsp salt
- pepper, to taste
- ¾ cup fresh blueberries
- 3 tbsp fresh basil, chopped
- ¼ cup crumbled goat cheese
- 2 heads of endive
- Place quinoa and water in small pot.
- Bring to a boil, then reduce heat and cover with lid.
- Let simmer for 15-20 minutes, until water is absorbed.
- Fluff and set aside to cool.
- Make the dressing:
- Place all ingredients in a small bowl and whisk well to combine.
- Drizzle quinoa with dressing, to coat the quinoa evenly.
- Add blueberries, basil, and goat cheese to dressed quinoa and stir gently to combine.
- Cut the core off the endive, and then separate into individual leaves.
- Spoon ~2 tbsp worth of quinoa mixture into each endive leave.
- Serve immediately.