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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.