Quinoa with french breakfast radish and dijon vinaigrette
Submitted by Mr. Mickmaster on December 9, 2008 - 8:52pm
Servings:
2-4I 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.
Ingredients:
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
dressing:
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
Preparation:
Mix and shake up dressing separately and pour over other ingredients in large bowl. Stir gently to coat everything.
4 reponses to "Quinoa with french breakfast radish and dijon vinaigrette"
1. OMG, that looks great!
OMG, that looks great!
2. .
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3. Hi blueyz--quinoa sprouts
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.
4. Sounds great, I like cooked
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!