Thursday, October 16, 2014

Quinoa Salad with Sun-dried Tomatoes

People often ask where they can get their protein. You can get protein by eating a balanced diet of fruits, vegetables, nuts, seeds, beans, legumes and grains. Well, unlike wheat or rice, the ancient grain quinoa contains a balanced set of essential properties. Quinoa is super versatile. You can make cereal with it, pancakes, and even bake gluten-free treats with quinoa flour. We combine it with crunchy, raw cashews, zesty sun-dried tomatoes and organic broccoli for this creamy, raw, sprouted, gluten-free quinoa salad. Make it for a tasty lunch, snack or dinner.


2 cups sprouted organic Quinoa (soak in 1 1/4 cups of water for 8 hours)
3/4 cup raw organic Cashews, soaked
1/4 cup raw organic Red Walnuts, chopped
1 tbsp organic Apple Cider Vinegar
2 tbsp organic Lemon Juice
2 cloves organic Garlic
1/2 tbsp organic Bariani Extra Virgin Olive Oil
1/4 cup organic Sun-dried Tomatoes
2 tbsp fresh organic Parsley, chopped
1/2 cup organic Broccoli, chopped
1/4 tsp Celtic or pink Himalayan sea salt


Place the 3/4 cup soaked cashews, apple cider vinegar, lemon juice, garlic, olive oil and salt into a blender and mix until super smooth. In a large bowl, place your quinoa, sun-dried tomatoes, broccoli and parsley and then pour in your blender mixture. Mix well, place in a serving bowl or dish, top with your red walnuts and enjoy. For lunch, try placing a scoop on a large green salad and drizzle on some balsamic vinaigrette.

Makes: approx. 4 cups
Preparation Time: 10-20min (not including soaking)

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