Escarole salad with red quinoa and hazelnuts from Food & Wine Magazine, February 2015 (page 76) by Marco Canora

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Notes about this recipe

  • ldtrieb on March 11, 2015

    The quinoa is crunchy, I would cook it a little more than the recipe calls for. Would probably be good with left over grains instead of cooking fresh and save time too. We did love this, the filberts and the dressing were wonderful.

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