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® Zesty Cumin Dressing
Endive spears (optional)
For crostini: Ciabatta bread, thinly sliced
Combine all ingredients.
Toss with LEMONETTE® Zesty Cumin Dressing.
To make a crostini, brush some of the 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, The Actors Diet.)