Recipe Directions

Mix and shake up dressing separately and pour over other ingredients in large bowl. Stir gently to coat everything.

Mr. Mickmaster's Thoughts

I adapted this from a cooked recipe I found on the Internet and made a few changes. I used both white and red quinoa, although the red didn't sprout as well and was a little crunchy. Maybe it was the brand I bought. Anyway, it ends up like a mustard-y pilaf kind of thing--rockin' flavor!
The french breakfast radish is the only variety I've used to make this. It is a bit slender, pink on the top half and white on the bottom half with great crunch. The dijon vinaigrette dressing keeps the "heat" of the radish from dominating the dish.

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OMG, that looks great!

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Hi blueyz--quinoa sprouts very fast, even soaking. That's why you have to soak and sprout same day if you start in the a.m. When I make this for other people I sometimes cook the quinoa. I mean, all the other ingredients are raw except maybe the capers if you use them. Sometimes I don't let quinoa sprout overnight because they'll have long tails.

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Sounds great, I like cooked quinoa but haven't tried it raw/sprouted yet.
For someone that hasn't sproated quinoa before - how long to soak and sproat specifics would be a helpful hint!

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