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
Ingredients
- For the Salad
-
1 cup
quinoa
-
2 cups
water
-
Pinch
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
-
Pinch
fine grain sea salt
-
Freshly ground pepper, to taste
Directions
-
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.
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