Sprouted Quinoa salad
(from greenfood’s recipe box)
Source: To Your Health Flour co.
Prep time: 15 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- 1 cup uncooked organic sprouted quinoa
- 2 cups filtered water
- 1 1/2 cups cooked organic sprouted garbanzo beans or 1 15- ounce can organic garbanzo beans, rinsed and drained
- 1 medium organic cucumber, seeded and chopped
- 1 medium organic red or orange bell pepper, chopped
- 3/4 cup organic red onion, chopped
- 1/4 cup organic olive oil
- 1/4 cup organic lemon juice 2 large lemons
- 1 tablespoon red wine vinegar
- 2 cloves organic garlic, finely minced
- 1/2 teaspoon Celtic salt
- ground black pepper to taste
Directions
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Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then decrease heat to low. Cook until the quinoa has absorbed all the water. Remove from heat and let rest for 5 minutes. Fluff with fork.
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In a large bowl combine the garbanzo beans, cucumber, bell pepper, onion and parsley. Set aside.
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In a small bowl combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended. Set aside.
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Once quinoa has cooled add it to the large bowl and drizzle the dressing on top. Toss until thoroughly combined. Season with pepper. For best flavor let salad rest for 5-10 minutes before serving.
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Stores well in refrigerator up to 4 days.