Radicchio With Hot Honey Vinaigrette and Cotija

This salad gets a little more heft thanks to toasted hazelnuts and quinoa. Package directions for cooking quinoa can vary across brands, so for the ultimate chewy-tender texture, we prefer to simply boil it like pasta in salted water, then drain and let it sit, covered, in the pot to steam out any excess liquid. It’s worth seeking out black or red quinoa, which have an extra-firm bite.