Endive Quinoa Cups
Floor your holiday guests with these tasty gluten-free, finger superfoods that double as a carb phix. Healthy never tasted so good.They’ll be no mini quiches served at your place.
Ingredients
- 2 cups Quinoa cooked
- 2-3 heads Endives leaves separated
- 2-3 stalks Celery chopped
- 1/4 Cucumber diced
- 1/2 cups Parsley chopped
- 1/2 cups Cilantro chopped
- 1/4 cups Mint chopped
- 1/2 cups Dried cranberries chopped
- 2 tbsp Olive, walnut or flax oil or a mix of all
- 1 tbsp Garlic
- 2 tbsp Lemon juice
- Couple shakes of cumin
- Salt and pepper to taste
Instructions
- Combine all ingredients and mix. Peel leaves off endive and spoon in quinoa mixture.