Radicchio With Hot Honey Vinaigrette and Cotija

lunch radicchio honey vinaigrette cotija quinoa easy weeknight winter quick

Chris Morocco

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Source

Ingredients

½ cup blanched hazelnuts

¾ cup red or black quinoa, rinsed

Kosher salt

2 Tbsp. honey

2 tsp. mild red pepper flakes (such asAleppo-style or gochugaru) or 1 tsp. crushed red pepper flakes

1 tsp. crushed chipotle chile flakes or crushed red pepper flakes

4 Tbsp. extra-virgin olive oil

3 Tbsp. unseasoned rice vinegar

1 large head of radicchio, leaves separated, torn if large

½ cup crumbled Cotija cheese

Cilantro leaves with tender stems (for serving)

Method

Preheat oven to 350°. Toast hazelnuts in a single layer on a small rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 7–10 minutes. Let cool, then coarsely chop.

Meanwhile, place quinoa in a large saucepan and pour in water to cover by at least 4"; season generously with salt. Bring to a boil, then reduce heat to maintain an active simmer, and cook until quinoa is just tender, 12–15 minutes. Drain and return to pot. Cover and let sit 10 minutes.

Bring honey, mild red pepper flakes, chile flakes, and 1 Tbsp. water to a simmer in a small saucepan over medium heat. Stir, then let cool 5 minutes. Whisk oil and vinegar into honey mixture; season dressing with salt.

Combine radicchio and quinoa in a large bowl. Drizzle half of dressing over and toss to coat. Taste and season with more salt if needed (don’t forget the Cotija will add some salt too). Drizzle with more dressing and top with hazelnuts, Cotija, and some cilantro.