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

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.

You May Like

Aggregate Rating value: 5

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: lacerise

Review Body: This salad is sensational. It will win over escarole and quinoa naysayers. It's crunchy, salty, sweet, bitter and acidic. The apple cider vinegar and honey are great with these ingredients.

Review Rating:

Date Published: 2017-03-21

Author Name: Jani Castonguay

Review Body: We love this recipe so much that it is made on a weekly basis.

Review Rating: 5

Date Published: 2016-08-28

Author Name: GeorgeStewart1

Review Body: I love red quinoa, this recipe looks dope.

Review Rating: 5

Date Published: 2017-06-27