Escarole Salad with Red Quinoa and Hazelnuts

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.

  • Active:
  • Total Time:
  • Servings: 4 to 6
KEY: Salads


  • 1/4 cup red quinoa, rinsed and drained
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon plus 1 teaspoon honey
  • Fine sea salt
  • Pepper
  • 1 head of escarole, chopped into bite-size pieces
  • 1 Granny Smith apple—halved, cored and thinly sliced on a mandoline
  • 1/2 cup toasted hazelnuts, chopped

How to make this recipe

  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.

  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.

Contributed By Photo © Con Poulos Published February 2015

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507874 recipes/escarole-salad-red-quinoa-and-hazelnuts 2017-06-09T13:17:11+00:00 Marco Canora winter|christmas|beans-grains-and-legumes|salads|side-dishes|4|fast|gluten-free|healthy|staff-favorite|vegetarian|weeknight-dinner|lunch february-2015 recipes,escarole-salad-red-quinoa-and-hazelnuts 507874

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