**This recipe serves 4
- 2 Tablespoons of white sugar
- 2 Tablespoons of rice vinegar
- ½ cup of water
- 1 small Hatch chile, sliced crosswise into ¼ inch thick rounds (about 1/4 cup)
- ½ teaspoon of yellow mustard seeds
- 1 bay leaf
- 1 Tablespoon of whole grain mustard
- 2 Tablespoons of white wine vinegar
- 6 Tablespoons of olive oil
- Salt and pepper, to taste
- 1 (16-oz.) package of red quinoa, preferably organic, cooked according to package directions
- 4-5 radishes, scrubbed and cut into matchsticks
- 1 large handful of sunflower microgreens
To quick pickle the Hatch chile
- Bring the sugar, vinegar and water to a boil in a small saucepan.
- While the mixture is heating, place the scape, mustard seeds, and bay leaf into a small (preferably glass) container.
- Once the liquid has come to a boil, pour it over the chiles, and let cool before lidding, and placing in the fridge for a few hours to pickle.
To make the salad
- In a large bowl, whisk the mustard and vinegar along with the salt and pepper, and while whisking, add the oil in a slow drizzle.
- To your dressing, add your quinoa and give it a toss, coating it in the vinaigrette.
- Next, add your radishes, pickled chiles (drained from pickling juice), and half of your sunflower microgreens. Toss again, and season to taste.
- Top your salad with the remaining sunflower microgreens and serve.
**This salad will keep unrefrigerated for a few hours, making it ideal for picnics; It also keeps well in the fridge and should be used within 2 days.
Ingredients, Directions & Image From thefeedfeed.com
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