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Prep Time:35 minsTotal Time:35 minsServings:4Yield:6 cupsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:6 cups
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupbuttermilk¼cupcrème fraîche2tablespoonswhite balsamic vinegar5tablespoonslemon juice, divided2tablespoonsminced shallot1smallclove garlic, grated½teaspoonsalt, divided⅛teaspoonground pepper plus 1/4 teaspoon, divided2tablespoonsgrapeseed or avocado oil, divided1 ¼cupscooked quinoa, divided2headsBelgian endive, cut into 1/2-inch pieces2firm ripe Fuyu persimmons or pears, thinly sliced2ripe avocados, sliced¼cupchopped fresh dill
Cook Mode(Keep screen awake)
Ingredients
¼cupbuttermilk
¼cupcrème fraîche
2tablespoonswhite balsamic vinegar
5tablespoonslemon juice, divided
2tablespoonsminced shallot
1smallclove garlic, grated
½teaspoonsalt, divided
⅛teaspoonground pepper plus 1/4 teaspoon, divided
2tablespoonsgrapeseed or avocado oil, divided
1 ¼cupscooked quinoa, divided
2headsBelgian endive, cut into 1/2-inch pieces
2firm ripe Fuyu persimmons or pears, thinly sliced
2ripe avocados, sliced
¼cupchopped fresh dill
DirectionsWhisk buttermilk, crème fraîche, vinegar, 1 tablespoon lemon juice, shallot, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Set aside.Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add 1/4 cup quinoa and cook, stirring occasionally, until crispy, 3 to 4 minutes. Transfer to a plate and let cool.Combine endive and persimmons (or pears) with the remaining 1 cup quinoa, 1 tablespoon oil, 2 tablespoons lemon juice and 1/8 teaspoon each salt and pepper in a medium bowl; toss to coat. Spread on a platter. Drizzle avocado with the remaining 2 tablespoons lemon juice and sprinkle with the remaining 1/8 teaspoon each salt and pepper. Arrange on the platter. Drizzle with the reserved dressing. Serve topped with dill and the crispy quinoa.Originally appeared: EatingWell Magazine, December 2019
Directions
Whisk buttermilk, crème fraîche, vinegar, 1 tablespoon lemon juice, shallot, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Set aside.Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add 1/4 cup quinoa and cook, stirring occasionally, until crispy, 3 to 4 minutes. Transfer to a plate and let cool.Combine endive and persimmons (or pears) with the remaining 1 cup quinoa, 1 tablespoon oil, 2 tablespoons lemon juice and 1/8 teaspoon each salt and pepper in a medium bowl; toss to coat. Spread on a platter. Drizzle avocado with the remaining 2 tablespoons lemon juice and sprinkle with the remaining 1/8 teaspoon each salt and pepper. Arrange on the platter. Drizzle with the reserved dressing. Serve topped with dill and the crispy quinoa.
Whisk buttermilk, crème fraîche, vinegar, 1 tablespoon lemon juice, shallot, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Set aside.
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add 1/4 cup quinoa and cook, stirring occasionally, until crispy, 3 to 4 minutes. Transfer to a plate and let cool.
Combine endive and persimmons (or pears) with the remaining 1 cup quinoa, 1 tablespoon oil, 2 tablespoons lemon juice and 1/8 teaspoon each salt and pepper in a medium bowl; toss to coat. Spread on a platter. Drizzle avocado with the remaining 2 tablespoons lemon juice and sprinkle with the remaining 1/8 teaspoon each salt and pepper. Arrange on the platter. Drizzle with the reserved dressing. Serve topped with dill and the crispy quinoa.
Originally appeared: EatingWell Magazine, December 2019
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Nutrition Facts(per serving)432Calories29gFat43gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
