clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quinoa Stuffed Endive with Blueberry and Basil

  • Author: Taylor Kadlec


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.


  • 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


  1. Place quinoa and water in small pot.
  2. Bring to a boil, then reduce heat and cover with lid.
  3. Let simmer for 15-20 minutes, until water is absorbed.
  4. Fluff and set aside to cool.
  5. Make the dressing:
  6. Place all ingredients in a small bowl and whisk well to combine.
  7. Drizzle quinoa with dressing, to coat the quinoa evenly.
  8. Add blueberries, basil, and goat cheese to dressed quinoa and stir gently to combine.
  9. Cut the core off the endive, and then separate into individual leaves.
  10. Spoon ~2 tbsp worth of quinoa mixture into each endive leave.
  11. Serve immediately.
  • Category: Side
Scroll To Top