Black Fall Quinoa with Radicchio, Shaved Fennel, and Cremini Mushrooms

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Black Fall Quinoa with Radicchio, Shaved Fennel, and Cremini Mushrooms

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We love radicchio in the winter. If you aren’t familiar, radicchio is a dense leafy vegetable, relative to chicory. It has a sharp, bitter, and intense flavor that holds up well to dense foods like mushrooms. Radicchio is low in calories and rich in vitamins and minerals, including B complex and folic acid. High quality balsamic vinegar would also be really delicious with this dish.

1 cup black quinoa, cooked and drained
1 small head radicchio, chopped
1 small fennel bulb, thinly sliced or shaved on mandolin
2 tablespoons pine nuts
1⁄4 cup fresh parsley, chopped
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon sea salt
Freshly ground pepper, to taste
2 cups cremini mushrooms, thinly sliced
1 tablespoon tamari
1⁄2 tablespoon olive oil

Mushrooms—Marinate mushrooms with tamari and oil for approximately
10 minutes. Assembly—While quinoa is still warm, toss all ingredients together. Allow to marinate for at least 10 minutes before serving so that the flavors can combine.
Serves 2–4