Let’s face it, quinoa has taken over the grain industry (even though it’s actually a seed).
It’s experienced a well-deserved rise to fame.
I mean, who wouldn’t want loads of protein and fiber in their starchy side dish?!
(And I do mean loads!)
And since quinoa started trending on Twitter in 2011, you can find it almost anywhere (PS, amaranth is trending next—time to buy stock!).
But no matter how good for me something is, if it’s not so tasty I want to eat it with my hands while standing over the stove, then I’m simply not going to make it.
Luckily, I've found that quinoa combines perfectly with roasted grapes, tangy lemon, pine nuts, and feta to create an appetizer that's so good it may never make it to the actual party.
And of course if you don’t feel like getting fancy and stuffing endive leaves, it makes a silly delicious side dish, which is great with some roasted veggies, chicken, or fish.
But if you are in a fancy mood, then put on that top hat, get out the white gloves, and lay the quinoa in some crunchy endive leaves for an elegant and yummy app!
servings: 8 stuffed leaves
- ¾ cup dry quinoa
- 1½ cups chicken stock
- 1 cup halved red grapes
- 1 tablespoon + 1 teaspoon olive oil
- ½ + ⅛ teaspoon kosher salt
- Pinch of pepper
- 1 tablespoon honey
- Juice of half a lemon
- 2 ounces feta, crumbled (about ⅓ cup)
- ¼ cup toasted pine nuts
- ¼ cup very finely chopped scallions
- 8 endive leaves
- Preheat the oven to 400°F. Rinse the quinoa in a mesh strainer and then transfer it to a small saucepan. Add the stock and bring to a boil over high heat; cover the pan and turn down the heat to maintain a simmer. Let the quinoa cook until it is tender–10 to 15 minutes. Then transfer the quinoa to a medium bowl to cool.
- While the quinoa is cooking, prepare the grapes by tossing them with 1 teaspoon of the oil, ⅛ teaspoon of the salt, and a pinch of pepper. Place the grapes on a baking sheet and bake for 10 minutes, then remove them from the oven and drizzle the honey over the grapes. Return to the oven and continue to cook for 5 minutes more.
- To the quinoa, add the lemon juice, the remaining 1 tablespoon of oil, and the remaining ½ teaspoon of the salt, then stir to combine. Mix in the grapes, feta, pine nuts, and scallions until thoroughly incorporated, adding extra salt if necessary.
- To serve, spoon the quinoa mixture into the hollow of each endive leaf.