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Recipes / Appetizers and Soups

Endive Spears with Pomegranate & Red Quinoa

Posted December 07, 2017


Makes 10 Servings

  • 10 endive spears, trimmed
  • 2 oranges, peeled and sliced into segments (additional juice reserved to dress arugula)
  • 1/4 tsp. light olive oil
  • 1 cup baby arugula, larger leaves torn
  • 1 medium apple, sliced into matchsticks
  • Pomegranate seeds (approx. 20-30)

Garnish Ingredients

  • 1/8 tsp. cumin seed, toasted and ground
  • 1/2 tsp. fresh chive, minced
  • 1/2 tsp. fresh parsley, chopped
  • Extra pomegranate seeds
  • 1/2 Tbsp. extra virgin olive oil


  • 1/3 cup uncooked red quinoa (yields 1 cup cooked)
  • 3/4 tsp. light olive oil
  • 1/4 tsp. fresh lemon juice
  • 1/8 tsp. fresh lemon zest
  • 1/2 tsp. fresh chives, minced
  • 1 /2 tsp. fresh parsley, chopped
  • 1/8 tsp. kosher salt
  • Freshly ground black pepper
  • Pinch kosher salt 


  • Rinse and cook quinoa in a saucepan according to package instructions. Remove from heat, place in bowl, stir frequently and allow to cool to room temperature.
  • Season cooled quinoa with light olive oil, lemon juice and zest, chive, parsley, salt and pepper.
  • In mixing bowl, toss baby arugula and apple with light olive oil, a splash of orange juice and a pinch of salt.
  • Assemble endive. Place a spoonful of quinoa on endive spears and begin to arrange on serving platter. Top quinoa with apple and arugula, then 1–2 orange segments and a few pomegranate seeds. (Note, pomegranate seeds are available already cleaned at most grocery stores.)
  • Garnish platter with sprinkling of toasted cumin, minced chive and parsley, additional pomegranate seeds and a drizzle of extra virgin olive oil. Serve immediately.



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Contributor: Ingrid Berger, www.ingridcuisine.com