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.
I could live on this kale salad and be one happy camper!
Emerald Kale Salad
Such a happy salad.
No salad is perfect without dulse or nori...its my staple.
Hope you all enjoy!
You wouldn’t believe how good raw potatoes could taste until you prepared them. These cakes are soft and fluffy on the inside and crispy on the outside, with a a buttery flavor.