Food Recipes Side Dishes Escarole Salad with Red Quinoa and Hazelnuts 5.0 (2) 2 Reviews Chef Marco Canora likes quinoa, a high-protein seed, because it mimics the satisfying texture and starchiness of a grain. He uses it in this crunchy and fresh winter salad. By Marco Canora Marco Canora James Beard Award-winning chef Marco Canora is a restauranteur and cookbook author known for his seasonal, Italian-inspired cooking at Hearth in Manhattan's East Village. He also owns Terroir wine bar and founded the bone broth company Brodo, famous for its popular to-go window. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © Con Poulos Active Time: 20 mins Total Time: 40 mins Yield: 4 to 6 Cook Mode (Keep screen awake) Ingredients 1/4 cup red quinoa, rinsed and drained 1/4 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons apple cider vinegar 1 tablespoon plus 1 teaspoon honey Fine sea salt Pepper 1 head of escarole, chopped into bite-size pieces 1 Granny Smith apple—halved, cored and thinly sliced on a mandoline 1/2 cup toasted hazelnuts, chopped Directions In a medium saucepan of boiling water, cook the quinoa just until tender, about 10 minutes. Drain well and spread out on a baking sheet to cool. In a large bowl, whisk the olive oil with the vinegar and honey. Season with salt and pepper. Add the escarole, apple, hazelnuts and quinoa and toss to coat. Season with salt and pepper and serve. Originally appeared: February 2015 Rate It Print