Place all ingredients in a small bowl and whisk well to combine.
Drizzle quinoa with dressing, to coat the quinoa evenly.
Add blueberries, basil, and goat cheese to dressed quinoa and stir gently to combine.
Cut the core off the endive, and then separate into individual leaves.
Spoon ~2 tablespoon worth of quinoa mixture into each endive leave.
Serve immediately.
Enjoy!