Preheat the oven to 350 degrees F. Place one oven rack near the top and one near the center.
In a small pot, bring the water, quinoa, and 1/4 teaspoon of the salt to a boil, then reduce the heat to low and cover. Cook for 14 minutes, then take off the heat to let stand, covered, for five minutes. Remove the lid, fluff with a fork, and let cool completely.
Peel and trim the carrots, leaving a half-inch of each stem. Place on a baking sheet and drizzle with the olive oil, then sprinkle with 1/4 teaspoon of the salt and toss to coat. Roast on the top rack for 20 minutes. Depending on the thickness of the carrots, you may need to roast them up to 10 minutes longer. Let cool.
While the carrots roast, spread the hazelnuts on another baking sheet, then toast on the center rack for 10 minutes. Let cool, then use a clean kitchen towel to rub the skins off as well as you can. Coarsely chop the nuts, then set aside.
Bring a pot of water to a boil and blanch the green beans for 2 minutes. Drain and rinse with cold water, then sprinkle with 1/4 teaspoon of salt.
Use a chef’s knife to cut the peel and pith from the oranges. Slice across the fruit to make thin rounds.
In a food processor, place 1/4 cup of the toasted hazelnuts, then add the parsley, garlic, and 1/2 teaspoon of salt. Process to mince very finely. Add the Dijon mustard and balsamic vinegar and process. Scrape down the sides and secure the lid, then, with the processor running, drizzle the olive oil through the feed tube and process until combined.
Spread the radicchio on a platter or four plates, then top with the quinoa, carrots, green beans, and orange slices. Drizzle with dressing, sprinkle with remaining hazelnuts, and serve.
For more flavorful, autumn inspired salads, visit “5 Hearty Fall Salads“.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman