Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette

Recipe-15935

Course Appetizers Prep Time 20m, not including quinoa cooking and cooling Total Time Under 1h

Ingredients in this Recipe

1 cup quinoa (see notes)
1 head Belgian endive, leaves separated and trimmed into 2 inch spears
1 tablespoon champagne vinegar
1 tablespoon extra virgin olive oil
1 tablespoon fresh basil chiffonade
2 oranges
2 tablespoons finely diced red onion
Chives
Freshly ground black pepper to taste
Juice of 1 lemon
Sea salt
¼ cup finely diced English cucumber

Recipe Preparation

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