Artichoke Heart and Quinoa Salad

==Ingredients==
* 1 cup pecans, toasted
* 1 cup uncooked quinoa
* 2 heads Belgian endive, leaves separated and rinsed
* 2 cups artichoke hearts, halved or quartered
* 2 pints cherry or grape tomatoes
* 2 shallots, thinly sliced
==Directions==
# Heat large skillet over medium, and dry-roast pecans, stirring continuously to prevent scorching, until fragrant and slightly browned.
# Remove from heat and set aside to cool.
# Combine quinoa with 2½ cups water in large saucepan, and bring to a boil over medium.
# Reduce heat to medium-low and continue cooking grains, stirring occasionally, until tender, for 15 to 20 minutes.
# Scoop quinoa into strainer, rinse under cold water, drain well and set aside.
# Meanwhile, layer dinner plates with endive leaves.
# In separate mixing bowl, combine artichoke hearts, cherry tomatoes and sliced shallots.
# When quinoa is cool, stir grain and vegetables together, and dress as desired, tossing to combine.
# Arrange mixture on endive leaves, garnish with toasted pecans and serve.
Category:Artichoke Recipes
Category:Belgian endive Recipes
Category:Cherry tomato Recipes
Category:Dinner Recipes
Category:Grape tomato Recipes
Category:Pecan Recipes
Category:Quinoa Recipes
Category:Vegetarian Main Dish Recipes