Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette

• 1 cup quinoa (see notes)
• 2 tablespoons finely diced red onion
• 1 tablespoon fresh basil chiffonade
• 1/4 cup finely diced English cucumber
• 1 tablespoon extra virgin olive oil
• Sea salt
• Freshly ground black pepper to taste
• Juice of 1 lemon
• 2 oranges
• 1 tablespoon champagne vinegar
• 3 tablespoons extra virgin olive oil
• Sea salt
• Freshly ground black pepper
• Baby greens
• 1 head Belgian endive, leaves separated and trimmed into 2-inch spears
• Chives

1. Make the quinoa: Place all of the quinoa ingredients in a medium bowl and toss to combine.
2. Make the vinaigrette: Cut the oranges into segments; set aside.
3. Squeeze 2 tablespoons juice from the orange shells into a small bowl.
4. Add the vinegar and, whisking constantly, slowly pour in the oil in a thin stream until emulsified.
5. Season with salt and pepper to taste.
6. Assemble the salads: Toss the baby greens with the vinaigrette to coat.
7. Using tongs, divide the greens among 4 serving plates.
8. Place 3 endive spears on top of the greens on each plate and fill with the quinoa mixture.
9. Arrange the orange segments around the endive.
10. Garnish with chives.

quinoa, red onion, fresh basil chiffonade, cucumber, extra virgin olive oil, salt, freshly ground black pepper, lemon, oranges, champagne vinegar, extra virgin olive oil, salt, freshly ground black pepper, greens, endive, chives

Taken from www.cookstr.com/recipes/orange-belgian-endive-and-quinoa-salad-with-champagne-vinaigrette (may not work)