The delight of any meal is to enjoy every bite, and feel light, energized and nourished when done. My Mediterranean Radicchio Salad satiates and satisfies because of all the plant-protein and plant-fat it provides in the quinoa and kale, olive and avocado. As a delightful alternative, grill your radicchio, kale and scallion lightly for a fiery flavor.
Recipe:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 medium head radicchio, chopped
- 1/2 bunch kale
- 5 scallions, sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup garbanzos
- 2 tablespoons ACV
- Finely grated zest and juice of 1 lemon
- 1/3 cup extra-virgin olive oil – EVOO
- Fresh coarsely black ground pepper
- 1 cup cherry tomatoes
- 1 avocado, diced
Cook the quinoa with the water and bring to a boil. Cover and cook over med-low heat until all the water has been absorbed, about 15 minutes. Let set covered for another 10 minutes to set. Uncover, fluff and serve.
Chop radicchio and kale coarsely to create a chopped salad texture. Slice scallion. Slice olives. Prep garbanzos.
Toss radicchio and kale with ACV, lemon, EVOO and black pepper. Massage “greens” and then add scallion, olives and beans. When combined, add quinoa and toss through.
Garnish with tomato and avocado.
Serve and Enjoy!
