PREPARATION

Cook the quinoa for about 12 minutes, as indicated on the package.

Peel your onion. Cut it finely and let it marinate in the white vinegar glass.

Cook the green beans in salted water for 10 minutes and the beans for 4 minutes. Drain and let cool.

Prepare the vinaigrette with 3 tablespoons of hazelnut oil, 2 tablespoons of cider vinegar, mustard and coarsely chopped hazelnuts.
Add salt and pepper.

Drain the onion on paper towels. Add it to the quinoa. Mix with 1 tablespoon of hazelnut oil, 1 tablespoon of white vinegar, a pinch of salt and the sweet pepper.

Cut your endives. Arrange the plates with a small bowl filled with quinoa taboulé and spread the endives, green beans and beans around. Drizzle with a little crushed hazelnut dressing. Serve immediately.