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Endive and Quinoa Salad
Experience a burst of refreshing flavors with this Endive and Quinoa Salad. The crisp, slightly bitter endive leaves perfectly contrast the nutty, fluffy quinoa, while vibrant cherry tomatoes, crunchy cucumber, and sharp red onion add layers of taste and texture. Tossed in a tangy vinaigrette, this salad is not only a feast for the senses but also a wholesome dish packed with nutrients. Historically, endive has been prized since ancient times for its health benefits and unique flavor; combined with quinoa, a staple of the Andean cultures, this salad embodies a beautiful blend of culinary traditions.
Servings: 4
Ingredients
- Quinoa
- 1 cup, rinsed
- Endive
- 2 heads, chopped
- Cherry tomatoes
- 1 cup, halved
- Cucumber
- 1, diced
- Red onion
- 1/2, thinly sliced
- Feta cheese
- 1/2 cup, crumbled
- Fresh parsley
- 1/4 cup, chopped
- Lemon juice
- 2 tablespoons
- Olive oil
- 3 tablespoons
- Dijon mustard
- 1 teaspoon
- Honey
- 1 teaspoon
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Rinse the quinoa under cold water to remove any bitterness, then cook it according to package instructions. Once cooked, spread it on a plate to cool.
- In a large mixing bowl, combine the cooled quinoa, chopped endive, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley.
- To prepare the vinaigrette, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.
- Pour the vinaigrette over the salad and gently toss to ensure all ingredients are coated.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 15 minutes • Calories: 250 • Fat: 15g • Carbs: 22g • Protein: 7g • Sodium: 250mg • Sugar: 3g
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