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Categories:
quinoa red onion fresh basil chiffonade cucumber extra-virgin olive oil salt freshly ground black pepper lemon oranges champagne vinegar extra-virgin olive oil salt freshly ground black pepper greens endive chives
Viewed: 7 - Published at: 7 years agoIngredients
- 1 cup quinoa (see notes)
- 2 tablespoons finely diced red onion
- 1 tablespoon fresh basil chiffonade
- 1/4 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
Method
- 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.
