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1
Heat large skillet over medium, and dry-roast pecans, stirring continuously to prevent scorching, till fragrant and slightly browned.
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Remove from heat and set aside to cold.
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3
Combine quinoa with 2 1/2 c. water in large saucepan, and bring to a boil over medium.
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4
Reduce heat to medium-low and continue cooking grains, stirring occasionally, till tender, for 15 to 20 min.
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5
Scoop quinoa into strainer, rinse under cool water, drain well and set aside.
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6
Meanwhile, layer dinner plates with endive leaves.
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7
In separate mixing bowl, combine artichoke hearts, cherry tomatoes and sliced shallots.
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8
When quinoa is cold, stir grain and vegetables together, and dress as desired, tossing to combine.
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9
Arrange mix on endive leaves, garnish with toasted pecans and serve.
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This recipe yields 4 servings.
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11
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 possibly dressing.
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12
Such a dish pairs well with a fine-tasting Sauvignon Blanc.
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13
Try the Jean Reverdy Sancerre Vignoble de la Reine Blanche.
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Comments: For this vegetable-bedecked grain salad, a garnish of crisped pecans and drizzles of your favorite herbed or possibly mustard-flavored vinaigrette or possibly other salad dressing transforms a drab dish into a sparkling entree.
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15
Such a mild grain complements assertive ingredients, so feel free to experiment with other vegetable choices or possibly even flavored tempeh or possibly seasoned tofu.
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16
Toasted pita triangles and wedges of warm apple tart topped with ice cream or possibly whipped cream make perfect partners for this meal.
