Endive and Quinoa Salad With Poached Egg Recipe

Name: Endive and Quinoa Salad With Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar (sherry vinegar is my preference); 1 teaspoon balsamic vinegar (optional); Salt, preferably coarse sea salt or fleur de sel, to taste; 1 teaspoon Dijon mustard; 6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil; 2 tablespoons walnut oil; 1 garlic clove, crushed; 1/2 cup cooked quinoa; 1 1/2 endives, preferably a mix of red and green, cut crosswise into 3/4-inch slices; 2 white or cremini mushrooms, thinly sliced; 1/4 yellow bell pepper, cut crosswise in thin slices; 1 teaspoon chopped fresh herbs, like tarragon and chives; 1/4 ounce (1 tablespoon) slivered Parmesan; 1 egg, poached

Servings: persons

2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar (sherry vinegar is my preference)
1 teaspoon balsamic vinegar (optional)
Salt, preferably coarse sea salt or fleur de sel, to taste
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil
2 tablespoons walnut oil
1 garlic clove, crushed
1/2 cup cooked quinoa
1 1/2 endives, preferably a mix of red and green, cut crosswise into 3/4-inch slices
2 white or cremini mushrooms, thinly sliced
1/4 yellow bell pepper, cut crosswise in thin slices
1 teaspoon chopped fresh herbs, like tarragon and chives
1/4 ounce (1 tablespoon) slivered Parmesan
1 egg, poached

1
Make the dressing first so that the garlic, which youll pull out before tossing the salad, can marinate.
2
In a bowl or a glass measuring cup, whisk together the vinegars, salt, pepper and mustard.
3
Whisk in the oils and add the garlic, which should be crushed so that it infuses the dressing.
4
Let sit for 15 minutes.
5
Remove the garlic, whisk the dressing and measure out 1 1/2 tablespoons.
6
Transfer the remaining dressing to a jar or a squeeze bottle and refrigerate.
7
Combine the quinoa, endives, mushrooms, yellow pepper, herbs and Parmesan in a salad bowl.
8
Add the 1 1/2 tablespoons dressing and toss together.
9
Poach the egg, if you have not done so already.
10
Top the salad with the poached egg and enjoy.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar (sherry vinegar is my preference), 1 teaspoon balsamic vinegar (optional), Salt, preferably coarse sea salt or fleur de sel, to taste, 1 teaspoon Dijon mustard, and more.

Yes, Endive and Quinoa Salad With Poached Egg falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Endive and Quinoa Salad With Poached Egg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions