Endive Boats with Quinoa Salad

Tina Lanzillotta
2014-03-25T15:45:00-04:00

A versatile quinoa salad served in crisp endive leaves, with three flavour variations featuring Della Terra olive oils and balsamic vinegars.

More

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

By Laurie Sadowski

Serves: 10 as an appetizer; 4 as a side

Ingredients

1 cup uncooked quinoa

2 cups water

Fine sea or Himalayan salt

Freshly ground black pepper

Endive, ends trimmed and leaves separated (for serving)

Ingredients from “Twist” below

Directions

Rinse quinoa under cool water.

Place quinoa, water, 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 let stand, covered, for 5 minutes.

Remove lid, fluff with a fork, and transfer to a bowl to cool.

Once cooled, add ingredients from one of the twists below and mix well.

Adjust salt and pepper to taste.

Serve in endive leaves.

Twists

Twist #1: Bright and Fresh

1 cup chopped cherry tomatoes

3 tbsps minced chives

3 tbsps Della Terra Extra-Virgin Olive Oil

3 tbsps Della Terra Sicilian Lemon White Balsamic

Twist #2: Mediterranean–Inspired

1 cup diced red bell pepper

1/4 cup chopped Italian parsley

3 tbsps Della Terra Tuscan Herb Olive Oil

3 tbsps Della Terra Traditional Balsamic