Quinoa Endive Boats

With endive, nature has created a little boat ready for you to fill. The simplicity of the seasoned quinoa stuffing and the crunchiness and nuttiness of the roasted pecan garnish temper the somewhat bitterness of the endive to make a well-rounded bite.

• Hands-On Time: 10 minutes

• Cook Time: 3 minutes

Serves 4

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1 tablespoon walnut oil

1 cup quinoa

2¹/₂ cups water

2 cups chopped jarred artichoke hearts

2 cups diced tomatoes, seeded

¹/₂ small red onion, peeled and thinly sliced

2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 heads Belgian endive

1 cup roasted pecans

1 Press the Sauté button on Instant Pot^®. Heat walnut oil. Add quinoa and toss for 1 minute until slightly browned. Add water. Lock lid.

2 Press the Manual button and adjust time to 2 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Drain liquid and transfer quinoa to a serving bowl.

3 Toss remaining ingredients except endive leaves and pecans into quinoa. Refrigerate mixture covered until cooled for 1 hour up to overnight.

4 To prepare boats, separate the endive leaves. Rinse, drain, and divide them among four plates. Top each with ¹/₄ of the quinoa mixture. Distribute ¹/₄ cup toasted pecans over the top of each endive boat and serve.