1/4 cup extra virgin olive oil
1 teaspoon minced garlic
1 small shallot, finely chopped
1 small jalapeno or Serrano chile, seeded and finely chopped
4 sundried tomatoes, julienned
1 teaspoon curry powder
1 + 1/2 cups cooked quinoa (see note)
1 small cucumber peeled, seeded, and diced
2 tablespoons finely chopped cilantro
1 tablespoon freshly squeezed lime juice
About 12 Belgian endive leaves (from 2 Belgian endives)
1. Heat olive oil in a small skillet over medium-high heat. Saute the garlic, shallot, and chile for 1 minute, or until soft. Add the sundried tomatoes and curry powder; cook for 2 minutes more, stirring frequently. Remove from heat and let cool.
2. Combine the cooked quinoa, sundried tomato mixture, cucumber, cilantro, and lime juice in a large bowl and lightly toss. Spoon the quinoa mixture into the endive leaves and transfer to a platter. Season with sea salt and serve.
Note: To cook quinoa, place 1/2 cup quinoa in a fine-mesh sieve; rinse and drain well. In a medium saucepan, combine 1/2 cup quinoa and 1 cup water and bring to a boil over high heat. Reduce heat to simmer, cover, and cook until all of the water is absorbed, about 15 minutes. The quinoa is done well when all of the grains have turns from white to transparent, and the spiral-like germ of the grain is visible. This proportion will yield 1 + 1/2 cups cooked quinoa.
Make Ahead Tip: Quinoa can be cooked a day ahead and stored, covered, in the refrigerator until ready to use.