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Tuscan Quinoa Radicchio Wraps

This recipe comes from one of the winners of our "Every Meal of the Day" recipe contest, which was hosted by Cooking Light Magazine.

  • 1 to 2 cups Basil Leaves (fresh)
  • 1-1/2 cups Water
  • 1-1/2 cups Cannellini Beans rinsed, drained & cooked
  • 4 Plum Tomatoes seeded and chopped
  • 1/2 cup Black Olives sliced and pitted
  • 1/2 cup Red Onion chopped
  • 1 Fennel Bulb small-sized, fresh, trimmed and chopped
  • 1/4 cup Pine Nuts lightly toasted
  • 1/3 cup Extra Virgin Olive Oil
  • 1 Lemon's Zest and juice of Lemon(s)
  • 1 Shallot minced
  • 1 Salt and Pepper to taste
  • 3 heads Radicchio leaves separated into cups
  • 3/4 cup Organic Quinoa Grain uncooked


Place quinoa into a large saucepan and dry toast over medium heat just until a few grains begin to pop. (Not necessary to wash Bob's Red Mill Organic Quinoa Grain because it is pre-washed).

Add water, bringing to a boil, then cover, reduce heat and let simmer for about 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and let stand, covered for 10 minutes, then fluff lightly with a fork.
Place cooked quinoa into a mixing bowl with beans, tomatoes, olives, onion, fennel and pine nuts.

Whisk together olive oil, lemon juice and zest, and minced shallot until well blended. Add to mixing bowl with quinoa mixture, tossing gently to blend. Season as desired with salt and pepper.

Spoon mixture into a small bowl; place on a large platter with radicchio leaves and basil. To eat, spoon quinoa mixture into radicchio leaf cups; top as desired with basil leaves, rolling the radicchio leaves to close (serve with plenty of napkins).

Makes about 12 appetizer servings.

Tuscan Quinoa Radicchio Wraps


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Products Used in this Recipe

Grains Beans Seeds
Cannellini Beans

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Heart Health Month
Organic Quinoa Grain

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