Warm Quinoa Salad with Roasted Endive
I recently stumbled upon endive at the market and was instantly intrigued to give it a try. It turns out, endive is incredibly versatile and a fantastic addition to so many dishes. My favorite way to enjoy this veggie is warm — whether in a salad or tossed with pasta, it develops a wonderfully buttery texture that’s simply divine. Endive pairs beautifully with bold flavors like arugula and complement crunchy nuts, especially walnuts. This recipe is inspired by the simple, fresh dishes that make springtime so special! It brings together bright, vibrant flavors that feel both comforting and light. It’s the perfect dish to enjoy on a sunny day or whenever you want to add a little warmth and brightness to your meal.
Prepares 2 servings
Ingredients:
4 cups arugula
2 endive heads, quartered
4 Radishes, sliced
1 cup quinoa, cooked
1/2 cup finely grated Parmigiano Reggiano
1/4 cup dried cranberries
1/4 cup walnuts, lightly toasted
1 lemon, juiced
Olive oil
Salt and pepper to taste
Instructions
Cook the quinoa according to the package instructions. Set aside.
In a large pan, heat a drizzle of olive oil over medium heat. Add the quartered endives, cut side down, and cook until golden brown, about 4–5 minutes. There's no need to flip the endives.
In a large bowl, combine the cooked quinoa, arugula, roasted endives, radishes, dried cranberries, walnuts, and freshly grated Parmigiano Reggiano. Toss to combine.
Drizzle with fresh lemon juice and a bit more olive oil. Season with salt and pepper to taste, and give it one final toss.
