In The Kitchen: Radicchio Salad with Avocado, Quinoa, & Goat Cheese
As you all know we are trying to be healthy and try new recipes. This past weekend we tried a new salad that I came across on Pinterest. I thought all of the ingredients sounded good but was a bit on the fence about how all of them would come together. However, I gave it a whirl and guess what? IT WAS DELICIOUS. Super light, fresh and yummy. While we had the salad by itself, it would be great paired with some grilled chicken or fish. Here my version of the recipe in case anyone is interested in giving it a whirl too!
Radicchio Salad with Avocado, Quinoa, & Goat Cheese
For the quinoa:
1/2 cup quinoa
1 clove garlic, smashed
1/4 teaspoon salt
For the vinaigrette:
1/2 lemon, juiced (about 1 1/2 tablespoons)
2 tablespoons extra-virgin olive oil
1 clove garlic
1 teaspoon honey
Freshly ground black pepper
For the salad:
1 head romaine lettuce
1/2 head radicchio
1 large shallot
2 ounces goat cheese, crumbled
1/2 large ripe avocado, thinly sliced
Flaky salt and freshly ground black pepper
Cook the quinoa: Heat 1 cup water in a saucepan. Stir in the quinoa, garlic clove, and salt. Bring to a boil, then turn down to low, and cover. Cook for 15 minutes, then turn off the heat and let sit covered for 5 minutes. Spread the cooked quinoa on a large plate to cool.
Make the vinaigrette: With a whisk, mix the lemon juice, olive oil, garlic, honey, and black pepper.
Make the salad: Finely chop the romaine into ribbons. Core and cut the radicchio into quarters, then slice each into thin ribbons. Finely shave the shallot into thin slices. Toss the romaine, radicchio, and shallot in a large bowl, and toss with the cooked quinoa. Toss with the vinaigrette, and then with the almonds and the goat cheese. Season to taste with generous amounts of salt. Serve topped with remaining slices of avocado.
ENJOY!! Xo J