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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 

Chef Marco Canora
Marco Canora
February 2015

Gallery

Credit: © Con Poulos

Recipe Summary test

active:
20 mins
total:
40 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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