Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette

Name: Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette
Prep time: 20 min
Ingredients: 1 cup quinoa (see notes); 2 tablespoons finely diced red onion; 1 tablespoon fresh basil chiffonade; ¼ cup finely diced English cucumber; 1 tablespoon extra virgin olive oil; Sea salt; Freshly ground black pepper to taste; Juice of 1 lemon; 2 oranges; 1 tablespoon champagne vinegar; 3 tablespoons extra virgin olive oil; Sea salt; Freshly ground black pepper; Baby greens; 1 head Belgian endive , leaves separated and trimmed into 2-inch spears; Chives

Chef

Tal Ronnen

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Cookbook

The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat

Published by William Morrow

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This image courtesy of Joseph DeLeo

This salad is rather elegant—perfect for a dinner party. I use champagne vinegar here because it’s very delicate. The sweetness of the orange and the bitter taste of endive is a nice combination. The quinoa adds crunch to this sweet and bitter salad.

NotesCook the quinoa in vegetable stock according to package directions, then cool to room temperature

Makes4 servings

Preparation Time20 min

Preparation Time - Text20 minutes, not including quinoa cooking and cooling

CostModerate

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Courseappetizer

Dietary Considerationegg-free, gluten-free, high fiber, kosher, lactose-free, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian

Mealbrunch, dinner

Taste and Texturecrisp, crunchy, herby, savory, sweet, tangy

Type of Dishfirst course salad, salad

Ingredients

1 cup quinoa (see notes)
2 tablespoons finely diced red onion
1 tablespoon fresh basil chiffonade
¼ cup finely diced English cucumber
1 tablespoon extra virgin olive oil
Sea salt
Freshly ground black pepper to taste
Juice of 1 lemon
2 oranges
1 tablespoon champagne vinegar
3 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper
Baby greens
1 head Belgian endive, leaves separated and trimmed into 2-inch spears
Chives

Instructions

Make the quinoa: Place all of the quinoa ingredients in a medium bowl and toss to combine.
Make the vinaigrette: Cut the oranges into segments; set aside. Squeeze 2 tablespoons juice from the orange shells into a small bowl. Add the vinegar and, whisking constantly, slowly pour in the oil in a thin stream until emulsified. Season with salt and pepper to taste.
Assemble the salads: Toss the baby greens with the vinaigrette to coat. Using tongs, divide the greens among 4 serving plates. Place 3 endive spears on top of the greens on each plate and fill with the quinoa mixture. Arrange the orange segments around the endive. Garnish with chives.