Ingredients
- 1 c. pecans toasted
- 1 c. uncooked quinoa
- 2 x heads Belgian endive leaves separated,
- Â Â and rinsed
- 2 c. artichoke hearts halved, quartered
- 2 pt cherry or possibly grape tomatoes
- 2 x shallots thinly sliced
Description
Heat Large Skillet Over Medium, And Dry-roast Pecans, Stirring Continuously To Prevent Scorching, Till Fragrant And Slightly Browned. Remove From Heat And Set Aside To Cold.…
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