Escarole salad with red quinoa and hazelnuts

Indulge in the earthy flavors of escarole paired with nutty red quinoa and crunchy hazelnuts in this vibrant and nutritious salad.

Ingredients:

• 1/4 cup red quinoa, rinsed and drained
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon plus 1 teaspoon honey
• Fine sea salt
• Pepper
• 1 head of escarole, chopped into bite-size pieces
• 1 Granny Smith apple—halved, cored and thinly sliced on a mandoline
• 1/2 cup toasted hazelnuts, chopped

Instructions:

1. Boil the quinoa in a saucepan filled with water until it softens, approximately 10 minutes. After draining, lay it out on a baking sheet to cool down.
2. Combine olive oil, vinegar, and honey in a big bowl. Season with salt and pepper. Add escarole, apple, hazelnuts, and quinoa and mix well. Adjust seasoning with salt and pepper before serving.

Summary:

• Calories: 1505 kcal
• Fat: 125 g
• Protein: 18 g
• Carbs: 89 g
• Potassium: 1087 mg
• Magnesium: 213 mg