Created by Wendy at Fit-and-Frugal.com Delicious endive, quinoa, and apricot salad.
Prep Time: 10
Total Time: 40
For the salad:
1 cup Ancient Harvest Quinoa, any variety
4 Belgian endives, quartered lengthwise
Salt and pepper to taste
2 tablespoons olive oil
6 – 8 apricots, pitted and cut into 6ths
½ cup sliced or slivered almonds
3 cups arugula
*optional: ½ cup crumbled goat cheese
For the dressing:
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
salt and pepper to taste
Cook quinoa according to package directions and set aside.
Place rack in center of oven and preheat to 400°F. Arrange endives in a single layer on a parchment lined rimmed baking sheet. Toss with 2 tablespoons olive oil and season to taste with salt and pepper. Roast until tender, about 30 minutes, turning once with a pair of tongs.
While endive is roasting, prepare dressing: In a small bowl, add the olive oil, vinegar, lemon juice, mustard, maple syrup, and a pinch of salt and pepper. Whisk until combined.
Allow endives to cool for 5 minutes at room temperature. While cooling, toss quinoa, arugula, and dressing in a large bowl.
Divide quinoa mixture among serving plates. Arrange endive and apricots on top. Sprinkle with almonds and goat cheese, if using.