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.

This is a light, nutty, sweet and spicy salad that is easy to prepare. Very different too.

This recipe is from Roshi's Raw Lifestyle. For the original posting please visit this link.

Its getting to be that time of year again. The time when family comes together, smiles are exchanged, and food is shared (my favorite part). I have to admit, though, that Thanksgiving food is in my list of Top 10 meals of the year, and its the day I’m most likely to have non-raw food. Something about mashed potatoes and gravy (vegetarian, of course), makes me giddy like a raw-foodist with a plate full of mango. Still, I’d like to offer all of you this dish to try. If you’re as much of a fan of stuffing and mushrooms as I am, you’re sure to love this one. I tried to fit all those wonderful Thanksgiving flavors in, so whoever you make it for it sure to show plenty of gratitude. Hope you like it!