Artichoke Heart And Quinoa Salad
- 1 c. pecans toasted
- 1 c. uncooked quinoa
- 2 x heads Belgian endive leaves separated, and rinsed
- 2 c. artichoke hearts halved, quartered
- 2 pt cherry or possibly grape tomatoes
- 2 x shallots thinly sliced
- Heat large skillet over medium, and dry-roast pecans, stirring continuously to prevent scorching, till fragrant and slightly browned. Remove from heat and set aside to cold.
- Combine quinoa with 2 1/2 c. water in large saucepan, and bring to a boil over medium. Reduce heat to medium-low and continue cooking grains, stirring occasionally, till tender, for 15 to 20 min. Scoop quinoa into strainer, rinse under cool water, drain well and set aside.
- Meanwhile, layer dinner plates with endive leaves. In separate mixing bowl, combine artichoke hearts, cherry tomatoes and sliced shallots. When quinoa is cold, stir grain and vegetables together, and dress as desired, tossing to combine. Arrange mix on endive leaves, garnish with toasted pecans and serve.
- This recipe yields 4 servings.
- 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. Such a dish pairs well with a fine-tasting Sauvignon Blanc. Try the Jean Reverdy Sancerre Vignoble de la Reine Blanche.
- 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. 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. Toasted pita triangles and wedges of warm apple tart topped with ice cream or possibly whipped cream make perfect partners for this meal.
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