QUINOA SALAD RADICCHIO CUPS

INGREDIENTS

DRESSING

2 tablespoons (30 mL) extra-virgin olive oil

2 tablespoons (30 mL) fresh lemon juice

2 tablespoons (30 mL) fresh orange juice

1 teaspoon (5 mL) Dijon mustard

1 garlic clove, minced

Sea salt and freshly ground black pepper

1½ cups (375 mL) cooked quinoa

½ cup (125 mL) sliced cherry tomatoes

½ cup (125 mL) chopped cucumber

¼ cup (60 mL) crumbled feta cheese

¼ cup (60 mL) pine nuts

2 tablespoons (30 mL) chopped chives

1 small head radicchio, separated into 8 leaves

Sea salt and freshly ground black pepper

DIRECTIONS

Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange juice, Dijon mustard, and garlic. Season with salt and pepper.

Toss the dressing with the cooked quinoa, cherry tomatoes, cucumber, feta cheese, pine nuts, and chives. Taste and adjust the seasonings. The salad should taste sweet, tangy, and slightly overdressed, which will help balance the bitter flavor of the radicchio.

Fill the radicchio leaves with the quinoa filling and serve.

The quinoa filling can be made up to 1 day in advance and stored in the fridge.

The quinoa salad is good on its own, too—make it the night before and pack it up for lunch the next day!

SERVES: 4AS AN APPETIZER

VEGAN: Skip the cheese.

GLUTEN-FREE