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Author Notes: Pleasantly bitter and slightly sweet warm winter salad recipe with belgian endives, quinoa, brussel sprout and berries, dressed with a walnut vinaigrette. —Joana
For the Salad
- 1 cup quinoa
- 2 cups water
- pinches salt
- a handfuls brussels sprouts, sliced into skinny strips
- 3 belgian endives
- a handfuls red grapes, halved
- a handfuls white grapes, halved
- a handfuls cranberries
For the Vinaigrette
- 3 tablespoons walnut virgin oil (or extra virgin olive oil)
- 1 tablespoon apple vinegar
- big pinches nutmeg
- pinches fine grain sea salt
- Freshly ground pepper, to taste
- Bring the water to the boil and add the quinoa and a pinch of salt. Cook for 10 minutes.
- Add the brussels sprouts and reduce heat to low.
- When water is gone, turn off the heat, fluff the quinoa and sprouts with a fork, and let simmer for another 10 minutes.
- Slice off the stem end of the endives, cut a cone shape deep from the stem end and gently separate the leaves.
- In a big salad bowl toss the quinoa, brussels sprouts, belgian endives, grapes and cranberries.
- In a small bowl, whisk the vinaigrette ingredients together until well mixed. Pour the dressing over the salad and mix well.
- Serve immediately while still warm.