Artichoke Heart and Quinoa Salad

Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant, then set aside to cool.

Rinse the uncooked quinoa under cold water in a fine-mesh strainer until the water runs clear.

Bring 2 cups of water to a boil in a saucepan, add the rinsed quinoa, reduce heat to low, and simmer covered for 15 minutes until all liquid is absorbed.

Remove the quinoa from heat and let it stand covered for 5 minutes, then fluff with a fork and transfer to a large mixing bowl to cool.

While the quinoa cooks, halve or quarter the artichoke hearts if they are whole, and halve the cherry or grape tomatoes.

Separate the Belgian endive leaves, rinse them thoroughly, and pat dry with paper towels.

Thinly slice the shallots and add them to the cooled quinoa along with the halved artichoke hearts, tomatoes, and toasted pecans.

Toss all ingredients together gently to combine, then arrange the Belgian endive leaves around the perimeter of a serving platter or divide among individual bowls.

Spoon the quinoa mixture into the center or over the endive leaves and serve at room temperature or chilled.