Radicchio Salad With Roasted Carrots and Quinoa | Experience Life

Ingredients

• 1/4 cup fresh parsley
• 1 clove garlic, peeled
• 1/2 tsp. sea salt
• 1 tsp. Dijon mustard
• 2 tbs. balsamic vinegar
• 3 tbs. plus 1 tsp. extra-virgin olive oil
• 3/4 cup water
• 1/2 cup quinoa, rinsed and drained
• 3/4 tsp. sea salt, divided
• 1 bunch young carrots (about 12 oz. total, about 4 to 6 inches long)
• 2 tsp. extra-virgin olive oil
• 1/2 cup hazelnuts
• 8 oz. green beans, trimmed and cut into 2-inch pieces
• 2 large navel or Cara Cara oranges
• 1 small head radicchio, chopped into bite-sized pieces