Cook 1 cup quinoa as the label directs; fluff with a fork and let cool. Whisk 2 tablespoons whole-grain mustard, 1/4 cup lemon juice and a big pinch each of salt and pepper in a large bowl; whisk in 1/4 cup olive oil. Add the cooled quinoa, 4 ounces radish sprouts, 2 ounces trimmed broccoli sprouts, 3/4 cup chopped radishes, 1/2 cup sliced celery, 1/4 cup salted sunflower seeds and 2 tablespoons each chopped parsley and chives; toss. Season with salt and pepper.
Photograph by Ryan Dausch
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!