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 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 fridge to cool.
2. Finely dice the red onion. Skin and de-seed the cucumber and cut into small chunks. If you're 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.
3. In a clean empty jam jar (remember, don't throw these things away they come in very handy!) add the mustard, sugar, salt and pepper, vinegar, lemon juice, extra virgin olive oil and dill. Screw the lid on tightly and give it a vigorous shake.
4. Take the quinoa out of the fridge and carefully mix through all the ingredients. Pour over two thirds 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.