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

 * 1) Heat large skillet over medium, and dry-roast pecans, stirring continuously to prevent scorching, until fragrant and slightly browned.
 * 2) Remove from heat and set aside to cool.
 * 3) Combine quinoa with 2½ cups water in large saucepan, and bring to a boil over medium.
 * 4) Reduce heat to medium-low and continue cooking grains, stirring occasionally, until tender, for 15 to 20 minutes.
 * 5) Scoop quinoa into strainer, rinse under cold water, drain well and set aside.
 * 6) Meanwhile, layer dinner plates with endive leaves.
 * 7) In separate mixing bowl, combine artichoke hearts, cherry tomatoes and sliced shallots.
 * 8) When quinoa is cool, stir grain and vegetables together, and dress as desired, tossing to combine.
 * 9) Arrange mixture on endive leaves, garnish with toasted pecans and serve.