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)
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)
1. Mix and shake up dressing separately and pour over other ingredients in large bowl. Stir gently to coat everything.
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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© 2009-2019 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!