Before visiting, please review our current visitor policies and COVID-19 information.
Healthy Recipe: Belgian Endive, Arugula and Quinoa Salad
Servings: 2 salads
- 1/4 cup almonds
- 1 tsp powdered sugar
- 1 tbsp egg whites
- 2/3 cup quinoa
- 2 tbsp red onion, minced
- 1 tbsp apple cider vinegar
- 1 tbsp white vinegar
- 1 tbsp sherry
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 2 tbsp olive oil
- 6 strips of red pepper, julienned
- 1/2 cup peas, thawed
- 2 cups yellow squash cut in 1/2 moons
- 6 cups arugula
- 6 Belgian endive spears
- 2 oz ricotta cheese
Candied Almonds Instructions
Sift powdered sugar over almonds until coated. Toss sugared almonds in egg whites and bake on a foil-lined, sprayed sheet pan. Bake until brown and candied. Break up almonds and set off to the side.
Simmer grain in 1 & 1/3 cups of salted water for approximately 15 minutes. Set aside and allow to cool.
Whisk vinegar with onion & Dijon mustard. Add oil until blended.
In 1 tsp olive oil, sauté squash & red peppers until al dente. Flash sauté the thawed peas. Add quinoa to sauté pan and toss. Remove from pan and set aside.
Place 3 endive spears on each plate. Toss arugula in dressing & place on endive. Add the mixture of vegetables & quinoa. Finish with toasted candied almonds and ricotta. Drizzle remaining dressing on the 2 salads.
Total Carbohydrates: 23g