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Red Quinoa with Endive and Cranberries

Lois Leonhardi

 Red Quinoa with Endive and Cranberries

Red Quinoa with Endive and Cranberries

Courtesy of The Essential Ayurvedic Cookbook by Lois Leonhardi


Quinoa is a little drying and is great for kapha and pitta.


Makes 2 servings



In place of the red quinoa, you could use half red and half white, but I recommend that you do not use white quinoa alone, as it will be very bland.

Choose dried cranberries sweetened with fruit juice.

The white balsamic vinegar adds sweetness (and sourness). If you substitute another vinegar, you may want to add 1 tsp (5 mL) of a sweetener, such as raw liquid honey or coconut sugar, to the dressing.


Gluten-Free + Soy-Free + Vegan


212 cups cooked red quinoa,  cooled  625 mL

12 cup  coarsely chopped Belgian endive 125 mL

13 cup  slivered almonds, toasted 75 mL

2 tbsp  thinly sliced green onions (sliced on the diagonal   30 mL

2 tbsp  dried cranberries, coarsely chopped   30 mL

2 tbsp  green pumpkin seeds (pepitas) or unsalted sunflower seeds 30 mL

12 tsp  Himalayan salt              2 mL

14 tsp  crushed black pepper        1 mL

2 tbsp  sunflower, avocado or extra virgin olive oil30 mL

2 tbsp  white balsamic vinegar     30 mL

2 tbsp  apple cider vinegar or freshly   squeezed lime juice 30 mL

1.   In a large bowl, using a wooden spoon, gently combine quinoa, endive, almonds, green onions, cranberries, pumpkin seeds, salt and pepper.

2.   In a small bowl, whisk together oil, balsamic vinegar and cider vinegar.

3.   Pour the dressing over the salad and gently toss to coat. Let stand for 10 minutes before serving.