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Artichoke Heart And Quinoa Salad

recipe at a glance
ready in: 30-60 minutes
serves/makes:   4
  

recipe id: 78194
cook method: stovetop

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ingredients

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

directions

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.

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kelli

nutrition

425 calories, 21 grams fat, 53 grams carbohydrates, 13 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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