2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1
large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3 large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can substitute chopped toasted almonds)
Not exact matches
For salad 1
large head romaine (about 1 pound), chopped 1/2
head radicchio (about 4 ounces), chopped 3 scallions, thinly sliced 3/4 cup chopped roasted tomatoes 1 15 - ounce can chickpeas, rinsed and drained 2 ounces chopped salami 1 tablespoon chopped fresh parsley 1/3 cup crumbled Gorgonzola cheese
4 teaspoons olive oil, divided 2 teaspoons balsamic vinegar 1
large delicata squash, seeds removed and sliced into 1/2 - inch crescents 1 small
head radicchio, sliced into 2 - 3 thick wedges 1/2 cup beluga lentils Handful parsley, finely chopped
1 pound pumpkin or winter squash 2 tablespoons extra-virgin olive oil 2
large heads Trevisano or red
radicchio Salt and freshly ground black pepper 2/3 cup whole - wheat fettuccine pasta Leaves from 1 sprig flat - leaf parsley