Quinoa and Endive Salad

Ingredients

• 1 cup dry quinoa

• 3 1/2 cups water

• 1/4 cup carrots, julienne

• 1/4 cup diced red or yellow bell peppers

• 2 Tbsp diced red onions

• 2 Tbsp dried currants

• 2 Tbsp crushed almonds

Dressing

• 2 Tbsp extra-virgin olive oil

• 1 Tbsp fresh lemon juice

• 2 Tbsp fresh orange juice

• 1/4 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp ground cardamom

• 1/4 tsp sea salt

• 1 tsp honey

• 1 tsp chopped fresh parsley

• 1 tsp chopped mint

• 3 oz Belgium endive

Instructions

1. Preheat toaster oven to 375F.

2. Rinse quinoa thoroughly. Lightly coat a baking sheet with canola oil spray. Spread quinoa evenly on sheet. Toast for 5 minutes, or until golden.

3. In a medium pot over high heat, bring water to a boil and add toasted quinoa. Cook for 15 to 20 minutes, or until all liquid has been absorbed. Set aside.

4. In a large bowl, toss together carrots, bell peppers, onions, currants and almonds.

5. In a small bowl, combine all ingredients for dressing.

6. Add quinoa and dressing to bowl with vegetables, and stir together until well combined.

7. Place 3 endive leaves on a plate and top with 1/2 cup quinoa salad. Repeat for remaining salads.