Excellent! made this for 2 and used a little less than half of the quinoa. I used an orange bell pepper. Everything was wonderful and the flavors complimented each other. It was dark outside, so broiled the shrimp!!

I would easily give this more stars. We totally loved the combinations of flavors and textures. I used less cheese, nuts and olive oil to cut calories. My turkey was the deli lunch meat kind, julienned. I used extra vinegar to make up for the lost volume from the olive oil. Also, I used low-sugar craisins. So I used all the right stuff, just a little tweak on the proportions! I love this, did I mention that?

I made enough for 2, but kept the cognac the same. It was very good!! Served with a baked potato and a salad for supper. DH mentioned several times how much he liked it!

According to DH, this is the best cold potato salad he's ever had! I loved it, too! I had some imported German gherkins from Aldi's that added just the right European flavor and texture. The chervil at the store was already turning yellow, wilted and very expensive, so I just used a some thyme from my herb garden. Plus the other green herbs in the recipe! Splashed in a little Salata (German flavored vinegar) to serve, as it was a little dry the next day. Going into my Favorites list! made for SWT2019

OK, I just had to make this because it's so Flemish/Belgian! I had a hard time finding endive, it took several grocery store visits and some phone calls! Anyway, I used your recipe because of the detailed instructions and you mentioned to boil them first. Two more hints I found out - cut a little divot in the core before simmering to help cook the interior and also - I didn't do this one - drain the endives well after boiling. For the cheese I used grated Gouda. I did use the tiny bit of parmesan, but it wouldn't be necessary. For each endive I used 2 slices of deli ham, the lunch meat kind, sliced very thin. I made 4 for the two of us, and used it as out main dish. We really loved it! Thanks for posting this yummy version!
PS In the store where I finally found it, endive was $3.95 EACH. But Belgian Endive was $3.99/lb. I have no idea what the difference would be and the check out person had no idea either, but she charged me the lower price.

This was so nice and refreshing on a warm summer evening! Made for SWT2019

Very easy to make and tasty, too! made this for a quick weekend lunch after getting fresh farm eggs at the farmers' market!!

This made a wonderful lunch for us today! It never occurred to me to put black olives in an omelet before. Always good to try something new! Made for SWT2019

Yes, this was pretty quick and easy! And now I don't have to wait for several weeks to use preserved lemons!