Canyon Ranch Blog

Quinoa & Endive Salad

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.

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