Wash and dry the endive. If using the curly endive, line a platter with leaves. Lightly toss the avocado with the salad. If using endive spears, spoon the salad onto endive spears, top with avocado, and serve.
-The recipe calls for 12 cups of water to the 1 1/2 cups of quinoa. This had to be a misprint. I followed the advice of several opinions online and used a rice cooker. The quinoa was cooked perfectly in the rice cooker. If you don't have a rice cooker, follow package directions for cooking on the stove top.
-It is essential to completely cool the quinoa after cooking. Fluff it up a bit and place in fridge.
-The recipe calls for rinsing the quinoa after cooking. Thankfully, I listened to that little voice that said - test a small portion. I took about a cup out and rinsed it. It never drained. The portion I rinsed was a water soaked mess. It sat in a strainer for a few hours, and never drained. Glad I didn't try that with the whole batch. Spreading the quinoa on a plate and placing in the fridge worked well for me.
-I prefer grape tomatoes to larger tomatoes for this recipe.
-The original recipe calls for red wine vinegar. I've found when a recipe calls for just red wine vinegar and olive oil, I usually prefer balsamic. I use a Port Balsamic "O" Brand, which can be found at kitchen specialty stores, or often at my favorite, TJ Maxx, in the kitchenware aisle. You can also find "O" here.
-*The recipe calls for pickling cukes. You may also use regular grocery store variety, just make sure to seed them (remove the seeds). Or seeded English cucumbers work well.
-Last note- this was even better for leftovers the day after.