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Quinoa Salad in Endive Cups: Main Image

Quick Facts

Nutrition Facts

Calories 96
  Calories from Fat 43 (45%)
(8%)Total Fat 5g
(3%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(0%)Cholesterol 0mg
(2%)Sodium 37mg
(17%)Potassium 580mg
Total Carbohydrate 11g
(24%)Dietary Fiber 6g
Sugars 1g
Sugar Alcohols 0g
(7%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Quinoa Salad in Endive Cups


  • 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.


  • 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.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2022.