This is a healthy, colourful meat-free dish that is filling and comforting at the same time.
Serves: 2
Prep time: 20 minutes
Cooking time: 15 minutes
Ingredients:
- 1 Treviso radicchio, cut in ½ and sliced into wedges
- 1 bowl salad greens (I used baby spinach and white radicchio in this recipe) – use ½ bowl per person
- 2 cups cooked quinoa
- 2 cups cooked cannellini beans
- 1 carrot, grated or shredded
- ¼ white onion, sliced thinly
- 1–2 radish, sliced thinly
- 1 handful alfalfa sprouts, washed and dried
- ½ orange, skin peeled and cut into wedges
- 1 tsp fried onion flakes
- 1 handful walnuts, toasted and crushed
- extra-virgin olive oil
- salt and pepper, to taste
For the orange and honey vinaigrette:
- 3–4 tbsp fresh orange juice
- 1 tbsp honey
- 1 tsp wholegrain mustard
- 2–3 tbsp balsamic vinegar
- ¼ cup extra-virgin olive oil
- salt and pepper, to taste
Method:
- Preheat oven to 200°C. Place the radicchio wedges on a baking tray and coat with olive oil, salt and pepper. Roast, turning once, for about 10–15 minutes, or until charred.
- Make the vinaigrette by mixing all the ingredients together in a small bowl.
- Assemble the salad in two bowls, with the quinoa and cannellini beans first. Top with the salad greens, roasted radicchio wedges, carrot, onion, radish, alfalfa sprouts and orange wedges. Sprinkle with the onion flakes and crushed walnuts. Season with salt and pepper and toss evenly with the vinaigrette. Serve immediately.
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