Quinoa & Endive Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
85
protein 
3 g
sodium 
46 mg
carbohydrates 
10 g
fat 
4 g
fiber  
1 g
cholesterol 
0 mg
Servings 
4
Ingredients 

1 cup dry quinoa
3½ cups water
¼ cup carrots, julienne
¼ cup diced red or yellow bell peppers
2 Tbsp diced red onions
2 Tbsp dried currants
2 Tbsp crushed almonds

Dressing
2 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
2 Tbsp fresh orange juice
¼ tsp cinnamon
¼  tsp nutmeg
¼ tsp ground cardamom
¼  tsp sea salt
1 tsp honey
1 tsp chopped fresh parsley
1 tsp chopped mint

3 oz Belgium endive

Instructions 
  1. Preheat toaster oven to 375F. 
  2. Rinse quinoa thoroughly. Lightly coat a baking sheet with canola oil spray. Spread quinoa evenly on sheet. Toast for 5 minutes, or until golden.
  3. In a medium pot over high heat, bring water to a boil and add toasted quinoa. Cook for 15 to 20 minutes, or until all liquid has been absorbed. Set aside.
  4. In a large bowl, toss together carrots, bell peppers, onions, currants and almonds.
  5. In a small bowl, combine all ingredients for dressing.
  6. Add quinoa and dressing to bowl with vegetables, and stir together until well combined.
  7. Place 3 endive leaves on a plate and top with ½ cup quinoa salad. Repeat for remaining salads.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.