Categories: Vegan; Healthy Side Dish

Ingredients

• 1 cup quinoa
• 1/2 cup sweetcorn (fresh,frozen, or canned)
• 1/4 cucumber
• 1/2 red onion
• 5 sundried tomatoes
• 1 lemon
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon cider vinegar
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon organic unrefined sugar
• 1/2 teaspoon salt and pepper
• 1 tablespoon finely chopped dill
• 1/4 cup radish sprouts

Directions

1. In a pot, add 2 cups of water to the quinoa. Bring to a boil, cover and then gently simmer until all the water has absorbed. Transfer to a plate and set in the fridge to cool.

2. Finely dice the red onion. Skin and de-seed the cucumber and cut into small chunks. If you are using fresh sweetcorn, take it off the cob using a knife and blanche the kernels for a few minutes. If using frozen, place them in a bowl, cover with freshly boiled water, drain and rinse. If using canned simply rinse. Cut the sundried tomatoes into small pieces. Set all ingredients aside. In a clean empty jam jar, add the mustard, sugar, salt and pepper, vinegar, lemon juice, EVOO, and dill. Screw the lid on tightly and give it a vigorous shake.

3. Take the quinoa out of the fridge and carefully mix through all the ingredients. Pour over 2/3 of the dressing and give it a gentle, coaxing stir. Serve in a bowl, topped off with the sprouts and using the remaining dressing to drizzle over the top.

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