Go Back

blueberry & basil quinoa stuffed endive


  • 1/2 cup uncooked quinoa rinsed
  • 1 cup water

for the dressing:

  • 3 tbsp olive oil
  • 2 tsp honey or maple syrup
  • 1 tbsp lemon juice
  • 1 finely chopped shallot
  • 1 clove garlic minced
  • 1/4 tsp salt
  • pepper to taste

for the rest of the salad:

  • 3/4 cup fresh blueberries
  • 3 tbsp fresh basil chopped
  • 1/4 cup crumbled goat cheese
  • 2 heads of endive


Make the quinoa:

  • Place quinoa and water in small pot.
  • Bring to a boil, then reduce heat and cover with lid.
  • Let simmer for 15-20 minutes, until water is absorbed.
  • Fluff and set aside to cool.

Make the dressing:

  • Place all ingredients in a small bowl and whisk well to combine.
  • Drizzle quinoa with dressing, to coat the quinoa evenly.
  • Add blueberries, basil, and goat cheese to dressed quinoa and stir gently to combine.
  • Cut the core off the endive, and then separate into individual leaves.
  • Spoon ~2 tbsp worth of quinoa mixture into each endive leave.
  • Serve immediately.
  • Enjoy!