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.
1 cup quinoa, red or white or mixed, soaked and sprouted in the same day
6 french breakfast radishes (or whatever available variety), chopped 1/4" squares
1/2 small red onion (or less), fine dice
1 tomato, chopped, or equal amount of quartered cherry tomatoes
2 tbs. diced green olive or capers
2 tsp. chopped fresh parsley
1 tbs. 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
Mix and shake up dressing separately and pour over other ingredients in large bowl. Stir gently to coat everything.