Artichoke Heart And Quinoa Salad

By á-174942

Ingredients

• 1 cup pecans toasted
• 1 cup uncooked quinoa
• 2 heads Belgian endive leaves separated, and rinsed
• 2 cups artichoke hearts halved, quartered
• 2 pints cherry or grape tomatoes
• 2 shallots thinly sliced

Details

Servings 4

Preparation

Step 1

Heat large skillet over medium, and dry-roast pecans, stirring continuously to prevent scorching, until fragrant and slightly browned. Remove from heat and set aside to cool.

Combine quinoa with 2 1/2 cups water in large saucepan, and bring to a boil over medium. Reduce heat to medium-low and continue cooking grains, stirring occasionally, until tender, for 15 to 20 minutes. Scoop quinoa into strainer, rinse under cold water, drain well and set aside.

Meanwhile, layer dinner plates with endive leaves. In separate mixing bowl, combine artichoke hearts, cherry tomatoes and sliced shallots. When quinoa is cool, stir grain and vegetables together, and dress as desired, tossing to combine. Arrange mixture on endive leaves, garnish with toasted pecans and serve.

This recipe yields 4 servings.

Per Serving: 440 Cal; 13g Prot; 24g Total Fat (2 Sat. Fat); 51g Carb.; 0mg Chol; 85mg Sod.; 15g Fiber.

Wine Suggestions: Somewhat bitter-tasting foods, such as the Belgian endive, plus toasted nuts and the nutty flavor of artichokes combined with a mild-flavored cooked grain gussie up nicely with a flavorful vinaigrette or dressing. Such a dish pairs well with a fine-tasting Sauvignon Blanc. Try the Jean Reverdy Sancerre Vignoble de la Reine Blanche.