Red Quinoa Salad in Endive Boats
1 cup uncooked red quinoa
2 cups water
1 1/2 teaspoons ground cumin
1/2 cup orange juice
1/2 teaspoon salt
2 tablespoons olive oil
1 (15-ounce) can chickpeas, rinsed and drained
1 apple, cored and diced
1/2 cup whole almonds, toasted, roughly chopped
Rinse quinoa in a sieve until water runs clear. Drain and transfer to a medium pot. Add water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed. 15 to 20 minutes. Set aside off the heat for 5 minutes. Uncover and fluff with a fork. Allow to cool. In a large bowl, whisk together ground cumin, orange juice, salt, and olive oil. Add the cooked quinoa and stir to coat. Add the chickpeas, apples and almonds, tossing gently to mix. Taste and adjust seasoning, if needed. Chill before serving. Separate whole endive leaves and fill with quinoa salad mixture. (Or place salad mixture in the center of a plate, like the picture above.) Makes approximately 30-36 appetizers.
Recipe contributed by Sue Doeden.