Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette Recipe

Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette Recipe

  • 1 cup quinoa
  • 2 tablespoons finely diced red onion
  • 1 tablespoon fresh basil chiffonade
  • ¼ 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
  1. Make the quinoa: Place all of the quinoa ingredients in a medium bowl and toss to combine.
  2. 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.
  3. 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.
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