1 cup pecans, toasted 1 cup uncooked quinoa 2 1/2 cups water 2 heads Belgian endive leaves, separated and rinsed 2 cups artichoke hearts, halved, quartered 2 pints cherry or grape tomatoes 2 shallots, thinly sliced
Heat large skillet over medium, and dry-roast pecans, stirring continuously to prevent scorching, until fragrant and slightly browned. Remove from heat and set aside to cool.
Combine quinoa with water in large saucepan, and bring to a boil over medium. Reduce heat to medium-low and continue cooking grains, stirring occasionally, until tender, for 15 to 20 minutes. Scoop quinoa into strainer, rinse under cold 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 cool, stir grain and vegetables together, and dress as desired, tossing to combine. Arrange mixture on endive leaves, garnish with toasted pecans and serve.