An easy, tangy appetizer that satisfies both carb lovers and gluten-free eaters.

Ingredients
Quinoa, cooked, 1 cup
Pickled beets, ¾ cup
Goat cheese, ¾ cup
Roasted peanuts of any flavor (chili lime is our favorite), chopped, ¾ cup
LEMONETTE^® Lemon-Garlic Dressing
Ciabatta bread, thinly sliced
Endive spears (optional)

Instructions
Combine the quinoa, beets, cheese, and peanuts with ½ cup LEMONETTE^® Lemon-Garlic Dressing.

To make a crostini, brush some LEMONETTE^® Lemon-Garlic Dressing on the bread slices and broil both sides for a few minutes, until brown.

Enjoy spoonfuls of the quinoa atop the crostini. For variety and as a gluten-free option, you can also scoop the quinoa into endive spears and eat up!

(Recipe and photo courtesy of food blogger extraordinaire, Lynn Chen, at The Actors Diet.)