Quinoa Salad with Apricots, Endive, Brussels Sprout Leaves & Toasted Almonds

• Vegan
• Gluten free

• Produce

  • 3 Apricots
  • 1 head Belgum endive
  • 1 lb Brussels sprouts

• Condiments

  • 1 tsp Dijon mustard
  • 1/2 cup Lemon juice
  • 1 tsp Maple syrup

• Pasta & Grains

  • 1 cup Quinoa, dried

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/3 cup Almonds, toasted

Found on shelikesfood.com

Description

Ingredients

• 1 cup dried quinoa
• 1 pound brussels sprouts
• 1 head Belgum endive, cut into ½ inch pieces
• 3 apricots, sliced into small wedges
• ⅓ cup toasted sliced almonds
• ½ cup olive oil
• ½ cup lemon juice
• 1 teaspoon dijon mustard
• 1 teaspoon maple syrup
• salt, to taste
• pepper, to taste

Directions

• Rinse and drain the quinioa. In a medium pot, add the quinoa and two cups of water. Place on the stove over medium heat. Bring to a boil, reduce to a simmer and simmer for about 25 minutes, or until all water has been absorbed and quinoa is cooked through. Set aside.
• Remove the outer leaves from the brussels sprouts, you can save the insides for another use. Bring a large pot of well salted water to a boil, throw in brussels sprout leaves and cook for about 1 minute. Remove brussels sprout leaves and immediately throw them into a bowl of ice water. Let them sit for a few minutes to stop the cooking process.
• In a small bowl, add the olive oil, lemon juice, dijon mustard, maple syrup, and a pinch of salt and pepper. Whisk until combined.
• In a large bowl add the quinoa, brussel sprout leaves, sliced apricots, sliced endive, toasted almonds, and dressing. Mix until combined.