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Endive Boats with Quinoa Salad

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A simple quinoa salad gets kicked up with the addition of different olive oils and balsamics. Serving it in endive makes for easy appetizer presentation or toss it with wilted greens for a simple dinner side dish.
By Laurie Sadowski

  • 1 cup uncooked quinoa
  • 2 cups water
  • Fine sea or Himalayan salt
  • Freshly ground black pepper
  • Endive, end trimmed and leaves separated, for serving
  • Ingredients from "Twist" below

Rinse quinoa under cool water. Put the water, quinoa, and a sprinkle of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and keep covered for 5 minutes.

Remove the lid, fluff with a fork, and transfer to a serving bowl to cool before adding the ingredients from a Twist. Adjust salt and pepper to taste. Serve in endive boats.

Serves 10 as an appetizer; Serves 4 as a side.

TWIST #1 Bright and Fresh

 TWIST #2 Mediterranean–Inspired

TWIST #3 Flavours of Fall