Quinoa with avocado, white beans, radicchio and pine nuts

Boil the quinoa in boiling slightly salted water and drain once ready. Prepare an emulsion by mixing in a bowl, with the help of a whisk, a drizzle of oil, salt, pepper, the juice of a lemon, a teaspoon of mustard, a pinch of chilli pepper and the freshly sliced chilli pepper. 

Pour into a bowl the boiled quinoa, the drained and rinsed white beans, the avocado peeled and cut into cubes, the parsley and the mix of pumpkin and sunflower seeds. Season with the prepared emulsion, mix well and serve. 

Cut the tufts of radicchio into wedges keeping the stem and slice the shallot coarsely. Season everything with salt, pepper, oil and a few drops of balsamic vinegar and cook in the preheated oven to 180ºC for 15 minutes. Separately in a hot pan toast the pine nuts and add them to the radicchio cooked in the oven.

You can prepare a large quantity of quinoa, cool it with the blast chiller function and keep it in the refrigerator for the whole week, fresh as if freshly cooked. You can also decide to freeze cooked radicchio with the function of shock freezing, to store it in the freezer for up to 8 months. 

If necessary, all you have to do is extract the desired quantity, regenerate it in the pan with a drizzle of oil for a few minutes.