1. Make the dressing: In a small bowl, whisk together the olive
oil, lemon juice, orange juice, Dijon mustard, and garlic. Season with salt and
2. Toss the dressing with the cooked quinoa, cherry tomatoes,
cucumber, feta cheese, pine nuts, and chives. Taste and adjust the seasonings.
The salad should taste sweet, tangy, and slightly overdressed, which will help
balance the bitter flavor of the radicchio.
3. Fill the radicchio leaves with the quinoa filling and serve.
Tips: The quinoa filling can be made up to 1 day in advance and stored in the fridge. The quinoa salad is good on its own, too—make it the night before and pack it up for lunch the next day!