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Healthy Recipe: Belgian Endive, Arugula and Quinoa Salad

Healthy Lifestyle

Servings: 2 salads


  • 1/4 cup almonds
  • 1 tsp powdered sugar
  • 1 tbsp egg whites
  • 2/3 cup quinoa
  • 2 tbsp red onion, minced
  • 1 tbsp apple cider vinegar
  • 1 tbsp white vinegar
  • 1 tbsp sherry
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 2 tbsp olive oil
  • 6 strips of red pepper, julienned
  • 1/2 cup peas, thawed
  • 2 cups yellow squash cut in 1/2 moons
  • 6 cups arugula
  • 6 Belgian endive spears
  • 2 oz ricotta cheese

Candied Almonds Instructions

Sift powdered sugar over almonds until coated. Toss sugared almonds in egg whites and bake on a foil-lined, sprayed sheet pan. Bake until brown and candied. Break up almonds and set off to the side.

Quinoa Instructions

Simmer grain in 1 & 1/3 cups of salted water for approximately 15 minutes. Set aside and allow to cool.

Dressing Instructions

Whisk vinegar with onion & Dijon mustard. Add oil until blended.

Vegetables Instructions

In 1 tsp olive oil, sauté squash & red peppers until al dente. Flash sauté the thawed peas. Add quinoa to sauté pan and toss. Remove from pan and set aside.


Place 3 endive spears on each plate. Toss arugula in dressing & place on endive. Add the mixture of vegetables & quinoa. Finish with toasted candied almonds and ricotta. Drizzle remaining dressing on the 2 salads.

Nutrition information

(Per Salad)
Calories: 432
Protein: 43g
Sodium: 825mg
Total Carbohydrates: 23g
Sugars: 13g
Cholesterol: 120mg

Bestcare Today

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Bestcare Today aims to inspire and educate with valuable health news, heartwarming stories or tips and information from Methodist Health System's dedicated health care experts.



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