black quinoa salad with mini crunchy radish chips

Black quinoa salad with apples, cranberries, edamame and a sesame ginger dressing topped with crunchy radish chips 

for the salad
1 cup natrel organic milk
1⁄2 cup water
1 cup black quinoa, rinsed
1 cup edamame, cooked
1⁄2 cup dried cranberries
1 apple cut into 1-inch pieces 
1⁄4 cup fresh chopped basil
1⁄4 cup sliced scallions

for the sesame ginger dressing
2 1⁄2 tbsp olive oil
1 tsp sesame oil
juice of one lime
3 tbsp rice wine vinegar 
1⁄2 tsp fresh grated ginger
salt and pepper to taste

for the radish chips
1 bunch radish, washed and sliced thin 
1tbsp olive oil
pinch of sea salt and fresh cracked pepper

preparation
Preheat the oven to 300 F. Coat the sliced radish with the olive oil. Line a baking sheet with parchment paper and lay out the sliced radish and sprinkle with salt and pepper. Bake for 30-40 minutes, turning tray half- way through, until crispy.

Meanwhile in a small bowl combine all ingredients for the dressing, whisk and set aside.

In a deep saucepan, combine milk and water. Bring to boil over medium heat. Stir in quinoa. Reduce heat to low, cover and simmer for 20 minutes. Let stand covered 5 minutes. Transfer to bowl and let cool. Stir in apples, cranberries, edamame and the sesame dressing and top with the basil, scallions and radish chips. Serves 4-6. 

Photography and styling by Ashley Colbourne

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