{"id":9193,"date":"2012-03-20T06:00:40","date_gmt":"2012-03-20T13:00:40","guid":{"rendered":"https:\/\/shescookin.com\/?p=9193"},"modified":"2012-03-20T13:17:29","modified_gmt":"2012-03-20T20:17:29","slug":"quinoa-tabbouleh-with-endive","status":"publish","type":"post","link":"https:\/\/shescookin.com\/quinoa-tabbouleh-with-endive\/","title":{"rendered":"Quinoa Tabbouleh with Endive"},"content":{"rendered":"
<\/a><\/p>\n About a month ago, I received a box of California endive from the wonderful people at Discover Endive<\/a>! Inside the box was a bouquet of red and white endive as well as two packages of endive to play with in the kitchen. I had never seen endive still attached to the root ball and it made for a striking surprise bouquet right before Valentine’s Day (wow, has it really been over a month!). \u00a0I know my friend Liren of Kitchen Confidante posted a lovely photograph of her endive bouquet and, if you travel the food blog circuit, you may have seen others, unfortunately, the bouquet I received must have traveled on the pony express because it took a beating \ud83d\ude09<\/p>\n There are so many ways you can use endive and in February the web was ablaze with endive recipes from a talented group of food bloggers called the OnDivas<\/a>\u00a0who used their mega watts of creativity to shine a light on under-appreciated endive. One easy way to appreciate the crunchy, slightly bitter leaves of endive is as a \u201cscooper\u201d for tuna, egg salad, and dips – \u00a0it’s \u00a0great as a quick lunch or snack and adds a delightful, satisfying crispness that I always enjoy, plus, its lower in calories, carbs, and fats than chips or crackers.<\/p>\n What is endive? As indicated by Discover Endive!, <\/a>\u201cendive is a member of the chicory family, which includes radicchio, escarole and curly endive. It is often called the queen of vegetables and is prized the world over. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness \u2014 great served raw or cooked.\u201d<\/p>\n Health benefits<\/a>:<\/p>\n <\/a><\/p>\n Today’s recipe is for a Quinoa Tabbouleh that substitutes vibrant red quinoa for the bulghur wheat traditionally used in tabbouleh. Not only is tabbouleh naturally gluten free, but it’s also heart healthy, vegan, dairy-free and makes a perfect light, nutritious snack or appetizer. White quinoa is more commonly found in markets and works just as well, if red quinoa is not available. If you haven’t tried quinoa, you absolutely must – it cooks quickly and is easily incorporated into veggie burgers, salads, and even breakfast dishes. It goes over well with kids and the uninitiated because of its mild, nutty flavor. Middle Eastern and Moroccan flavors satisfy me when I’m craving exotic edibles, so a bit of my go-to Moroccan spice, Ras el Hanout, adds a subtle flavor and depth to the tabbouleh, just as it does in the\u00a05-Minute Spicy Hummus<\/a>\u00a0I make.<\/p>\n\n