Place all the ingredients marked with a (*) into a blender.
Adjust ingredients according to taste.
Store in a sealed glass jar in the refrigerator and keep for up to 5 days.
Bring the quinoa and water to a boil in a pan, and simmer on a very low heat 15-20 minutes until the water is absorbed.
Remove from heat and put into a large bowl and leave to cool then fluff up with a fork.
Add the fresh salad greens and radishes to a large salad bowl and pour over some of the dressing. Stir in the quinoa and serve.
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