Quinoa Stuffed Endive with Roasted Grapes + Feta

Let’s face it, quinoa has taken over the grain industry (even though it’s actually a seed). It’s a well deserved rise to fame, who wouldn’t want loads of protein and fiber in their starchy side dish, and I do mean LOADS.

It’s true, it is really good for you, and since it’s been trending on twitter since 2011 you can now find it almost anywhere (P.S. 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 standing over the stove, than I’m just not going to choose to make it.

Luckily I have married quinoa, roasted sweet grapes, nutty pine nuts and tangy lemon and feta to create an appetizer that is 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, than 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.  

Quinoa Stuffed Endive

Makes 8 stuffed leaves

¾ cup Dry Quinoa

1 ½ cups chicken stock

1 cup red grapes – halved

1 tablespoon + 1 teaspoon olive oil

½ + 1/8 teaspoon kosher salt

Pinch pepper

1 tablespoon honey

Juice of half a lemon

2 ounces feta, crumbled (about 1/3 cup)

¼ cup toasted pine nuts

¼ cup scallions very finely chopped

8 endive leaves

  1. Preheat the oven to 400. 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 – and then transfer it to a medium bowl to cool.
  2. While the quinoa is cooking prepare the grapes by tossing them with 1 teaspoon of the oil, 1/8 teaspoon of the salt and a pinch of pepper. Place the grapes on a baking sheet and bake for 10 minutes; remove from the oven and drizzle the honey over the grapes and continue to cook for another 5 minutes more.
  3. Add the remaining 1 tablespoon of the oil, the lemon juice, and ½ teaspoon of the salt to the quinoa and stir to combine. Mix in the roasted grapes, crumbled feta, toasted pine nuts, and the scallions with the quinoa until thoroughly incorporated; adding extra salt if necessary.
  4. Spoon the quinoa mixture into the hollow of each endive leaf and serve.


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