Description
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.
Ingredients
Scale
- 1/2 cup uncooked quinoa, rinsed
- 1 cup water
for the dressing:
- 3 tbsp olive oil
- 2 tsp honey or maple syrup
- 1 tbsp lemon juice
- 1 finely chopped shallot
- 1 clove garlic, minced
- 1/4 tsp salt
- pepper, to taste
for the rest of the salad:
- 3/4 cup fresh blueberries
- 3 tbsp fresh basil, chopped
- 1/4 cup crumbled goat cheese
- 2 heads of endive
Instructions
- 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.
- Category: Side