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blueberry & basil quinoa stuffed endive

Ingredients

  • ½ cup uncooked quinoa rinsed
  • 1 cup water

for the dressing:

  • 3 tablespoon olive oil
  • 2 teaspoon honey or maple syrup
  • 1 tablespoon lemon juice
  • 1 finely chopped shallot
  • 1 clove garlic minced
  • ¼ teaspoon salt
  • pepper to taste

for the rest of the salad:

  • ¾ cup fresh blueberries
  • 3 tablespoon fresh basil chopped
  • ¼ cup crumbled goat cheese
  • 2 heads of endive

Instructions

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 tablespoon worth of quinoa mixture into each endive leave.
  • Serve immediately.
  • Enjoy!