Mindy Fox'S Red Quinoa, Raw Asparagus And Endive Salad With Shaved Parmigiano-Reggiano Recipe

1. 1

   Pour two cups of water into a medium-sized saucepan. Add quinoa. Bring to a boil over high heat. Cover and reduce heat to low to maintain a simmer. Cook until the quinoa absorbs the water, about 15 minutes.

2. 2

   Meanwhile, set a large dry skillet over medium-low heat, and add the pine nuts. Toast the pine nuts, tossing occasionally, until lightly browned, 4 to 6 minutes. Transfer the pine nuts to a plate when done, and turn off the heat.

3. 3

   Cut off the tips of the asparagus, and then quarter the tips lengthwise. Thinly slice the asparagus stalks crosswise at a slight diagonal. Cut the endive crosswise at a slight diagonal into 1/2-inch-thick slices. Discard the bases of the endive.

4. 4

   When the quinoa is done, spread it out on a large baking sheet set over a wire rack (that way the bottom cools quickly). Let the quinoa cool, about five to ten minutes.

5. 5

   In a large bowl, combine all the ingredients, plus a 1/2 teaspoon of salt, and gently toss. Divide the salad between four plates and serve, seasoning with more salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.