© Con Poulos
Active Time
20 MIN
Total Time
40 MIN
Yield
Serves : 4 to 6

Chef Marco Canora likes quinoa, a high-protein seed, because it mimics the satisfying texture and starchiness of a grain. He uses it in this crunchy and fresh winter salad. Slideshow: More Salads with Grains

How to Make It

Step 1    

In a medium saucepan of boiling water, cook the quinoa just until tender, about 10 minutes. Drain well and spread 
out on a baking sheet to cool.

Step 2    

In a large bowl, whisk the olive oil with the vinegar and honey. Season with salt 
and pepper. Add the escarole, apple, hazelnuts and quinoa and toss to coat. Season with salt and pepper and serve.

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