Belgian Endive with Dried Cherry Quinoa Salad
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Easy Recipe
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BELGIAN ENDIVE WITH DRIED CHERRY QUINOA SALAD
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<span style="font-size: 12px;">1 cup quinoa</span></li>
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1 1/2 cups vegetable stock or broth</li>
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1/2 cup dried cherries, chopped</li>
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1/4 cup snipped fresh chives</li>
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1 T chopped fresh thyme</li>
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1/4 cup chopped walnuts, toasted</li>
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24 Belgian endive spears</li>
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3 T extra virgin olive oil</li>
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3 T white balsamic vinegar</li>
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1 t stone ground mustard</li>
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1/4 t sea salt or to taste</li>
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Freshly ground pepper to taste</li>
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<span style="font-size: 12px;">Rinse quinoa in a fine mesh sieve; drain well. Bring stock and quinoa to a boil in a small saucepan. Reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes. Fluff with a fork, then let cool. Whisk together all dressing ingredients and stir into quinoa with cherries, chives and thyme. Cover and chill for at least 1 hour. Stir in walnuts and spoon into endive spears. Garnish with fresh thyme sprigs, if desired.</span>
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Makes 8 servings.
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- Brandpoint