Healthy Recipe: Belgian Endive, Arugula and Quinoa Salad

Servings: 2 salads

Ingredients

• 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.

Quinoa Instructions

Simmer grain in 1 & 1/3 cups of salted water for approximately 15 minutes. Set aside and allow to cool.

Dressing Instructions

Whisk vinegar with onion & Dijon mustard. Add oil until blended.

Vegetables Instructions

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.

Assembly

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.

Nutrition information

(Per Salad)
Calories: 432
Protein: 43g
Sodium: 825mg
Total Carbohydrates: 23g
Sugars: 13g
Cholesterol: 120mg