Salad:

• 2 C. Dry Quinoa
• 4 C. Vegetable Broth (lower sodium)
• ½ Pineapple
• 1 Whole Belgian Endive
• 1 Red Pepper

Vinaigrette:

• 4 oz Apple Cider Vinegar
• 2 oz White Balsamic Vinegar
• 1 Medium Orange
• 1 Lemon
• 4 Tbsp Ginger, chopped
• 2 Cloves Garlic, chopped
• 2 Tbsp Shallots, chopped
• Small Habanero, chopped
• 1 Tbsp Honey
• 12 oz Grapeseed Oil
• 6 oz Olive Oil
• Salt and Pepper to taste

1. Cook quinoa in broth until tender – cool.
2. Slice pineapple ¼ inch thick – grill both sides. Keep tender – cool. Dice pineapple medium size.
3. Cut Belgian endive across leaves to create slices of lettuce.
4. Small dice red pepper.
5. Add all ingredients to a medium size bowl. Put aside to make vinaigrette

 Vinaigrette

1. Zest orange, then cut in half and squeeze juice from orange – save zest and juice – put aside.
2. Do the same to lemon as in step 6 – put aside.
3. Place first 9 ingredients of vinaigrette in a 1 quart liquid measuring cup
4. Using a stick blender, blend ingredients in measuring cup until finely blended together.
5. While stick blender is still immersed in liquid, slowly pour grapeseed oil in.
6. Add olive oil into liquid as in previous step 10.
7. Add salt and pepper to taste.
8. When vinaigrette is finished, pout into salad and toss well to incorporate vinaigrette evenly to salad.