Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette Recipe

Name: Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa (see notes); 2 tablespoons finely diced red onion; 1 tablespoon fresh basil chiffonade; 1/4 cup finely diced English cucumber; 1 tablespoon extra virgin olive oil; Sea salt; Freshly ground black pepper to taste; Juice of 1 lemon; 2 oranges; 1 tablespoon champagne vinegar; 3 tablespoons extra virgin olive oil; Sea salt; Freshly ground black pepper; Baby greens; 1 head Belgian endive, leaves separated and trimmed into 2-inch spears; Chives

Servings: persons

1 cup quinoa (see notes)
2 tablespoons finely diced red onion
1 tablespoon fresh basil chiffonade
1/4 cup finely diced English cucumber
1 tablespoon extra virgin olive oil
Sea salt
Freshly ground black pepper to taste
Juice of 1 lemon
2 oranges
1 tablespoon champagne vinegar
3 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper
Baby greens
1 head Belgian endive, leaves separated and trimmed into 2-inch spears
Chives

1
Make the quinoa: Place all of the quinoa ingredients in a medium bowl and toss to combine.
2
Make the vinaigrette: Cut the oranges into segments; set aside.
3
Squeeze 2 tablespoons juice from the orange shells into a small bowl.
4
Add the vinegar and, whisking constantly, slowly pour in the oil in a thin stream until emulsified.
5
Season with salt and pepper to taste.
6
Assemble the salads: Toss the baby greens with the vinaigrette to coat.
7
Using tongs, divide the greens among 4 serving plates.
8
Place 3 endive spears on top of the greens on each plate and fill with the quinoa mixture.
9
Arrange the orange segments around the endive.
10
Garnish with chives.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 cup quinoa (see notes), 2 tablespoons finely diced red onion, 1 tablespoon fresh basil chiffonade, 1/4 cup finely diced English cucumber, and more.

Yes, Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette 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.

Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette

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