Crunchy Quinoa and Cabbage Salad

Ingredients

• 1 Cup tricolor quinoa
• 2 Cups water
• ¼ Teaspoon sea salt, plus more for cooking quinoa
• 4 Cups thinly sliced green cabbage
• 1 carrot, sliced into thin rounds
• 5 radishes, thinly sliced
• 3 scallions, chopped
• 2 Tablespoons mustard seeds
• ¼ Cup extra-virgin olive oil
• 1 Tablespoon plus 1 teaspoon ume plum vinegar
• 1 Teaspoon coconut palm sugar
• Zest and juice of ½ lemon
• Freshly ground pepper
• 1 ½ Cup halved cherry tomatoes
• ¼ Cup sunflower seeds, toasted
• ¼ Cup chopped fresh flat-leaf parsley or cilantro

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