Quinoa Salad in Endive Cups

• From: Munchin with Munchkin

Ingredients

• 1 cup asparagus, finely chopped

• 3 Belgian endives, divided

• 1 garlic clove, minced

• 2 Tbs lemon juice, divided

• 2 Tbs olive oil, divided

• Salt and pepper to taste

• 2 Tbs pine nuts

• 1 cup cooked quinoa

• 1 Tbs poppy seeds

• 1/4 cup arugula, finely chopped

• 1/4 cup radishes, finely sliced

• 1/4 cup pear, finely chopped

• 1 Tbs fresh dill

A hint of radish gives this Mediterranean style salad a nice zest.

Directions

• Preheat oven to 400°.
• In a medium bowl, combine chopped asparagus, one shredded endive, minced garlic, one tablespoon of lemon juice, and one tablespoon of olive oil. Salt and pepper to taste.
• Transfer to a roasting pan or skillet and bake for 7 to 9 minutes until vegetables are tender. Let cool.
• In the meantime, prepare the endive bowls by peeling the leaves off the remaining two Belgian endives. Place on a serving tray and set aside.
• In a small skillet, toast pine nuts over medium high heat for 1 to 2 minutes, stirring often, until lightly browned. Set aside.
• In a small bowl, create the dressing by combining remaining lemon juice and olive oil. Salt and pepper to taste.
• In a large bowl, toss together quinoa, poppy seeds, arugula, radishes, pear, dill, and roasted asparagus with the prepared dressing.
• Place 1 to 2 tablespoons of the salad on each of the reserved endive leaves. Serve at room temperature, or refrigerate until cool.