Belgian Endive with Dried Cherry Quinoa Salad

Prep time: 15 minutes
Cook/stand time: 22 minutes

Chill time: at least 1 hour

 

Salad Ingredients:

  • 1 cup quinoa
  • 1 1/2 cups vegetable stock or broth
  • 1/2 cup dried cherries, chopped
  • 1/4 cup snipped fresh chives
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup chopped walnuts, toasted
  • 24 Belgian endive spears

 

Dressing Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 teaspoon stone ground mustard
  • 1/4 teaspoon sea salt or to taste
  • Freshly ground pepper to taste

 

Cooking Directions:

Rinse quinoa in a fine mesh sieve; drain well. Bring stock and quinoa to a boil in a small saucepan. Reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes. Fluff with a fork, then let cool. Whisk together all dressing ingredients and stir into quinoa with cherries, chives and thyme. Cover and chill for at least 1 hour. Stir in walnuts and spoon into endive spears. Garnish with fresh thyme sprigs, if desired.

 

Makes 8 servings.

 

Recipe tip: This light appetizer may be prepared 1 day ahead. Add walnuts and spoon into endive spears just before serving. Use a tri-color quinoa blend for extra color.

 

Pairing Suggestion: Pairs with California Red Blend Wine