Orange, Belgian Endive, and Quinoa Salad with Champagne Vinaigrette

For the quinoa:

• 1 cup quinoa*
• 2 tablespoons finely diced red onion
• 1 tablespoon fresh basil chiffonade
• ¼ cup finely diced English cucumber
• 1 tablespoon extra virgin olive oil
• Sea salt
• Freshly ground black pepper to taste
• Juice of 1 lemon

For the vinaigrette:

• 2 oranges
  
  

  1. Make the quinoa: Place all of the quinoa ingredients in a medium bowl and toss to combine.

  2. Make the vinaigrette: Cut the oranges into segments; set aside. Squeeze 2 tablespoons juice from the orange shells into a small bowl. Add the vinegar and, whisking constantly, slowly pour in the oil in a thin stream until emulsified. Season with salt and pepper to taste.

  3. Assemble the salads: Toss the baby greens with the vinaigrette to coat. Using tongs, divide the greens among 4 serving plates. Place 3 endive spears on top of the greens on each plate and fill with the quinoa mixture. Arrange the orange segments around the endive. Garnish with chives.