Bring 2 cups of vegetable stock to boil, add one cup quinoa cover and simmer for 15 minutes. Or until quinoa is cooked. Let to cool.
Peel and dice your sweet potato. Coat your sweet potatoes with the olive oil, place on a baking sheet and roast at 400 degrees for around 15 minutes (or until potatoes are tender). Let cool.
While quinoa is cooling down, slice cucumbers and add 1 tablespoon of rice wine vinegar and 2 tablespoons of chili crisp. Toss well to coat.
Husk your corn and grill till tender. Once cooled, cut the kernels off the cob. Reserve cob for making vegetable stock.
Cut your cherry tomatoes in half, season with salt and pepper.
Cut your radishes in half and season with salt and pepper.
To plate, divide your mixed greens into six bowls. Add a quarter cup of cooked quinoa in the center of each bowl. Place your sweet potatoes, corn, radishes, cherry tomatoes, marinated cucumbers, along side of your cook quinoa. Add half an avocado to each bowl and dress with Terrapin Ridge Farms Ginger Miso and Honey dressing.