Sprouted Quinoa Salad

Soaking quinoa in water and then letting it sprout breaks down the complex proteins, carbohydrates and cellular walls which allows for easier digestion. To sprout quinoa for this salad, soak one cup overnight in water, then drain and rinse it in a fine mesh colander. Allow it to sit in the colander, draining over a bowl and covered with a clean towel for at least 6 hrs. Rinse once or twice in the 6 hrs, but not right before use.

Here’s what you need:

• 1 cup quinoa, soaked and sprouted
• 1 lime, juiced
• 1/4 cup mirin (rice wine)
• 1 Tablespoon Macadamia nut oil
• 2 cups green and red grapes, halved
• 4 stalks celery, chopped
• 1/3 cup golden raisins
• 1 cup raw cashews, chopped

1. Mix the sprouted quinoa, lime juice, mirin and macnut oil in a bowl, and set aside for 30-60 minutes to allow the flavors to combine.
2. Add the grapes, celery, raisins and cashews. Top with freshly ground sea salt and pepper to taste.

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2 Responses to “Sprouted Quinoa Salad”

1. Steve says:

   January 23, 2010 at 8:52 pm

   Diana is the worlds coolest veegatarian!
   Seriously her recipes rock… Come to this blog every day!!!

   Reply
2. Real Healthy RecipesGoing Raw, Week 2 says:

   January 25, 2010 at 3:26 pm

   [...] Favorite Dinner: Sprouted Quinoa Salad [...]

   Reply