• 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

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.