Warm belgian endive winter salad
Indulge in the savory delight of a warm Belgian endive winter salad, bursting with rich flavors and enticing textures for a truly satisfying culinary experience.
Ingredients:
- 1 cup quinoa
- 2 cups water
- Pinch salt
- a handfuls brussels sprouts, sliced into skinny strips
- 3 belgian endives
- a handfuls red grapes, halved
- a handfuls white grapes, halved
- a handfuls cranberries
- 3 tablespoons walnut virgin oil (or extra virgin olive oil)
- 1 tablespoon apple vinegar
- big pinches nutmeg
- Pinch fine grain sea salt
- Freshly ground pepper, to taste
Instructions:
- Firstly, heat the water until it starts boiling. Then, put in the quinoa and a bit of salt. Let it cook for about 10 minutes.Include the brussels sprouts and lower the heat to a minimum level.After the water has evaporated, switch off the stove, stir the quinoa and sprouts lightly with a fork, and allow it to cook for another 10 minutes.Remove the base of the endives, scoop out a deep cone shape from the base, and delicately separate the leaves.Mix together the quinoa, brussels sprouts, Belgian endives, grapes, and cranberries in a large salad bowl.Combine the vinaigrette ingredients in a small bowl and whisk until they are thoroughly blended. Drizzle the dressing over the salad and mix it well.Serve promptly while it is still heated.
Summary:
- Calories: 1071 kcal
- Fat: 53 g
- Protein: 26 g
- Carbs: 127 g
- Potassium: 1456 mg
- Magnesium: 367 mg