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

INGREDIENTS
For salad:
Quinoa, cooked, 1 cup
Pickeled beets, chopped, ¾ cup
Goat cheese, crumbled, ¾ cup
Roasted peanuts of any flavor (chili lime is our favorite), chopped, ¾ cup

For serving:
Ciabatta bread, thinly sliced
Endive spears
LEMONETTE® Zesty Cumin Dressing

INSTRUCTIONS
Combine all salad 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, scoop the quinoa onto endive spears.

Surround the bowl of quinoa salad with the crostini and endive spears for a picture-perfect presentation until it’s time to eat up!

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