Description
Sweet and savory quinoa, blueberries, and basil are nestled in crisp endive leaves. A light vinaigrette and goat cheese complete this refreshing salad.
Ingredients
Units
Scale
- 1/2 cups (118 ml) uncooked quinoa, rinsed
- 1 cups (237 ml) water
- 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
- 3/4 cups (177 ml) fresh blueberries
- 3 tbsp fresh basil, chopped
- 1/4 cups (59 ml) crumbled goat cheese
- 2 heads of endive
Instructions
- Place quinoa and water in a small pot.
- Bring to a boil, then reduce heat and cover with a lid.
- Let simmer for 15-20 minutes, until water is absorbed.
- Fluff and set aside to cool.
Make the dressing
- Place all dressing ingredients in a small bowl and whisk well to combine.
- Drizzle quinoa with dressing to coat evenly.
- Add blueberries, basil, and goat cheese to the dressed quinoa and stir gently to combine.
- Cut the core off the endive and separate into individual leaves.
- Spoon approximately 2 tbsp of the quinoa mixture into each endive leaf.
- Serve immediately.
Notes
- For a richer flavor, toast the quinoa in a dry pan for 2-3 minutes before cooking.
- Substitute crumbled feta cheese for goat cheese if preferred.
- To prevent wilting, assemble the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
- Cholesterol: 10