Artichoke Heart And Quinoa Salad

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Artichoke Heart And Quinoa Salad

 

1 cup pecans, toasted

1 cup uncooked quinoa

2 heads Belgian endive leaves, separated and rinsed

2 cups artichoke hearts, halved, quartered

2 pints cherry or grape tomatoes

2 shallots, thinly sliced

 

Heat large skillet over medium, and dry-roast pecans, stirring continuously to

prevent scorching, until fragrant and slightly browned. Remove from heat and

set aside to cool.

Combine quinoa with 2 1/2 cups water in large saucepan, and bring to a boil

over medium. Reduce heat to medium-low and continue cooking grains, stirring

occasionally, until tender, for 15 to 20 minutes. Scoop quinoa into strainer,

rinse under cold water, drain well and set aside.

Meanwhile, layer dinner plates with endive leaves. In separate mixing bowl,

combine artichoke hearts, cherry tomatoes and sliced shallots. When quinoa is

cool, stir grain and vegetables together, and dress as desired, tossing to

combine. Arrange mixture on endive leaves, garnish with toasted pecans and

serve.

Makes 4 servings.

 

 

 

 

 

 

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