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Quinoa boat

[slideshow_deploy id=’1400’]


  • 150gr. red quinoa
  • 1 cucumber
  • 1 tomato
  • 1 horn pepper
  • 100gr. ricotta cheese (or anthotyro cheese)
  • 2 shallots
  •  1 pomegranate, seeded
  • a handful of almonds, crushed
  • endive leaves
  • 3tbsp olive oil
  • 2tbsp lemon juice
  • ½tsp turmeric
  • salt and pepper


  1. Wash the quinoa.  In a medium pot, bring water to boil, add the quinoa, lower the heat to medium and cook for about 15 minutes. Drain and set aside to cool. Don’t mix it with the veg while it’s still hot.
  2. Cut the cucumber, tomato, horn pepper and onion into very small pieces.
  3. Prepare the dressing: mix the olive oil, lemon juice, turmeric powder, salt and pepper to taste.
  4. Crumble the ricotta cheese.
  5. Mix all the ingredients together and stir well to combine.
  6. Fill up the endives.


quinoa salad in endive leaves

Quinoa boat

Published in Appetizers Meatless Mondays Pasta / Rice / Quinoa Recipes


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