INGREDIENTS
1 cup
dried quinoa
1 lb
brussels sprouts
1
head Belgum endive, cut into 1/2 inch pieces
3
apricots, sliced into small wedges
1/3 cup
toasted sliced almonds
1/2 cup
olive oil
1/2 cup
lemon juice
1 tsp
dijon mustard
1 tsp
maple syrup
salt,
pepper,