Red Quinoa Salad with Lemon Dill Vinaigrette - Wedge Community Co-ops

Ingredients

• Servings: 2
• ½ cup red quinoa
• ¾ cup cold water
• ¼ tsp. sea salt
• 2 Tbsp. olive oil
• Sea salt and freshly ground black pepper to taste
• 1 small English cucumber, quartered and cut into bite-sized pieces [approx. 1 ¼ cups]
• 1 cup shelled edamame, thawed
• 4–6 French breakfast radishes, thinly sliced [approx. ½ cup]
• 1 handful micro greens [add more to taste]
• 3 Tbsp. lemon juice
• 3 Tbsp. olive oil or sunflower oil
• 1 ½ tsp. Dijon mustard
• 1 tsp. cane sugar
• 3 Tbsp. fresh dill, finely chopped