sprouted quinoa salad recipe

A few days ago, I referenced a sprouted quinoa salad I made that my family loved, which I’ve typed for you here. Our next chapter is PLANT-BASED MAIN DISHES . . . to be released June 1 to the January 12 Steps subscribers. And in it, I introduce you to quinoa (pronounced keen-wah), one of my favorite whole plant foods of all time. It’s high in protein, yummy, ultra-quick to prepare. For this recipe, sprout it by just leaving the soaked/drained quinoa in a fine mesh strainer, and rinse it twice a day.

Sprouted Quinoa Salad

2 cups quinoa, rinsed well, soaked several hours, drained, and sprouted 1-2 days

Juice of 3 small or 2 large limes

1 small apple (pink lady, fuji, jonagold)

¼ cup extra virgin olive oil

1 ½ tsp. dried mint leaves (or ¼ cup fresh, chopped)

1 ½ tsp. sea salt

freshly ground black pepper

3 cups sliced red grapes

6 stalks celery, diced

1 bunch cilantro, chopped

½ cup basil leaves, chopped

3 green onions, sliced (include most of the green part)

2 cups diced broccoli or 2 red peppers, diced

1 cup raw cashews, chopped

In BlendTec, puree lime juice, apple, olive oil, mint leaves, salt, and pepper. Toss dressing with all ingredients except cashews. Marinate a few hours in the fridge if time allows. Add cashews right before serving.