Salad with Curly Endive, Quinoa, Walnuts, and Feta

Curly endive detoxifies and slows down the aging process, quinoa is considered a complete protein food, and walnuts are an excellent source of omega-3 fatty acids. Add to this a refreshing orange dressing, and you get a delicious, healthy, and detoxifying salad that can be enjoyed as a standalone meal or served as a side dish with chicken or fish.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dressing

  • pieces Orange, shell

  • 3 spoons Juice, orange

  • 3 spoons Oil, olive

  • 1 pod Garlic, fresh

  • pieces Salt, table

  • 1 bouquet Okra

  • 1 spoon Oil, olive

  • 0.25 teaspoons Salt, table

  • 2 dl Quinoa

  • 3.5 dl Water

  • 0.5 cups Walnuts

  • 100 g Cheese, feta

Steps

  1. Wash and dry the curly endive leaves. Use a knife to remove the tough stems, then tear or cut them into smaller pieces (strips) and place them in a bowl. Add a tablespoon of olive oil and 1/4 teaspoon of salt, and gently massage the endive with clean hands to ensure all pieces are evenly seasoned. Let it marinate for 30 minutes while you prepare the other ingredients.

  2. Place the quinoa in a fine-mesh sieve and rinse it thoroughly under running water (rinse for about 2 minutes or until the water runs clear). Drain the rinsed quinoa, transfer it to a pot, and add the measured amount of water. Salt it, cover with a lid, and bring to a boil, then reduce the heat so the liquid barely simmers. Cook the quinoa for 15 minutes.

  3. Once the quinoa is cooked, remove the pot from the heat and check if there is any remaining water. If there is, drain it. Let the quinoa rest, covered, for 5 minutes, then uncover and fluff it gently with a fork. Transfer it to a bowl and let it cool.

  4. Peel the garlic and finely chop it or crush it into a paste. Prepare the salad dressing using orange zest and juice, mustard, olive oil, garlic, salt, and pepper.

  5. To the bowl with the endive, first add the cooled quinoa and coarsely chopped walnuts. Pour the prepared dressing over everything and mix well. Finally, crumble the feta cheese over the salad.

Nutrition Information (Per 100g)

  • Calories: 456.42 kcal
  • Fat: 44.17 g
    • Saturated Fat: 9.97 g
  • Carbohydrates: 5.7 g
    • Sugars: 2.37 g
  • Protein: 9.97 g
  • Fiber: 1.42 g