Quinoa Salad with Apricots, Endive, Brussels Sprouts Leaves & Toasted Almonds

1. Rinse and drain the quinioa. In a medium pot, add the quinoa and water. Place on the stove over medium heat. Bring to a boil, reduce to a simmer and simmer for about 25 minutes, or until all the water has been absorbed and quinoa is cooked through. Set aside.

2. Remove the outer leaves from the Brussels sprouts. You can save the insides for another use. Bring a large pot of well salted water to a boil, throw in the Brussels sprouts leaves and cook for about 1 minute. Remove Brussels sprouts leaves and immediately throw them into a bowl of ice water. Let them sit for a few minutes to stop the cooking process.

3. In a small bowl, add the olive oil, lemon juice, Dijon mustard, maple syrup, and a pinch of salt and pepper. Whisk until combined.

4. In a large bowl add the quinoa, drained Brussels sprouts leaves, sliced apricots, sliced endive, toasted almonds and dressing. Mix until combined.

Inspired by Giada de Laurentiis’ Brussels Sprout Leaf Salad.