Ingredients

1 cup red or white quinoa or mix of both (soaked and sprouted in the same day)

6 French breakfast radishes or whatever available variety (chopped 1/4" squares)

1/2 small red onion (finely diced)

1 tomato (chopped) or equal amount of quartered cherry tomatoes

2 tablespoons green olive or capers (diced)

2 teaspoons fresh parsley (chopped)

DRESSING

1 tablespoon dijon mustard (not raw unless you make it yourself)

1/4 cup rice vinegar or red wine vinegar

1/3 cup unfiltered cold-pressed olive oil

Sea salt and pepper (to taste)

Recipe Directions

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

Mr. Mickmaster's Thoughts

By Mr. Mickmaster

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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Comments

Top voted

blueyz

Mar 01, 2011

66 votes
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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!

Mr. Mickmaster

Mar 04, 2011

65 votes
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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.

HolyGuacamole

Mar 14, 2011

60 votes
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OMG, that looks great!

All

HolyGuacamole

Mar 14, 2011

60 votes
+
Vote up!
-
Vote down!

OMG, that looks great!

Top Voted

Mr. Mickmaster

Mar 04, 2011

65 votes
+
Vote up!
-
Vote down!

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.

Top Voted

blueyz

Mar 01, 2011

66 votes
+
Vote up!
-
Vote down!

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!

Top Voted

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