Skip to main content

Summer Bliss: Save $150 per person, per night in Tucson

 Ends 9/30 (opens in new window)

Quinoa and Endive Salad

45 Minutes
4 People
Overhead view of quinoa endive salad.


1 cup dry quinoa
3 1/2 cups water
1/4 cup carrots, julienne
1/4 cup diced red or yellow bell peppers
2 Tbsp diced red onions
2 Tbsp dried currants
2 Tbsp crushed almonds

2 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
2 Tbsp fresh orange juice
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cardamom
1/4 tsp sea salt
1 tsp honey
1 tsp chopped fresh parsley
1 tsp chopped mint

3 oz Belgium endive


  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 1/2 cup quinoa salad. Repeat for remaining salads.


Calories 85
Protein 3g
Sodium 346mg
Carbohydrates 10g
Fat 4g
Fiber 1g
Cholesterol 0mg
Servings 4