What my world needs now is this pleasantly bitter and slightly sweet warm winter salad. And this almost looks like a tribute post to the city and country I live in! Not all places are lucky enough to have two veggies named after them! Try to guess which ones…
Belgian endives and brussel sprouts – yeah, you´ve guessed 😉 – became my winter´s king and queen veggies, so I wanted to create a warm dish where their similar flavours would combine and complement each other.
I started by cooking quinoa with a handful of brussel sprouts. Then I tossed in a couple of belgian endives, cranberries and grapes and dressed it all with a flavorful walnut vinaigrette. Soooo easy 😉
The result is this vibrant, warm and tasteful salad that you can prepare in less than half an hour. It is perfect for cold winter days like today.
- 1 cup quinoa
- 2 cup water
- pinch of salt
- a handful brussels sprouts, sliced into skinny strips
- 2 to 3 belgian endives
- a handful red grapes, halved
- a handful white grapes, halved
- a handful cranberries
- 3 tbsp walnut virgin oil (or extra virgin olive oil)
- 1 tbsp apple vinegar
- big pinch nutmeg
- pinch of fine grain sea salt
- Freshly ground pepper, to taste
- Bring the water to the boil and add the quinoa and a pinch of salt. Cook for 10 minutes.
- Add the brussel sprouts and reduce heat to low.
- When water is gone, turn off the heat, fluff the quinoa and sprouts with a fork, and let simmer for another 10 minutes.
- Slice off the stem end of the endives, cut a cone shape deep from the stem end and gently separate the leaves.
- In a big salad bowl toss the quinoa, brussels sprouts, belgian endives, grapes and cranberries.
- In a small bowl, whisk the vinaigrette ingredients together until well mixed. Pour the dressing over the salad and mix well.
- Serve immediately while still warm.