A great 'make-ahead' recipe for a busy schedule. |
| High Protein Sprouted Quinoa |
The essence of spring vibrates through this delightful quinoa salad. The sprouted grain is lightly dressed with a fresh lemon-herb oil, and flavour bursts from sweet red pepper, cucumber, and crisp anjou pear. This salad is a perfect main dish, or a welcome guest at a buffet or potluck meal.See sidebar "Easy Sprouting" for description of making 'overnight quinoa sprouts'.  |
| Cucumber, Pear, and Red Pepper |
You'll need: 1 sweet red pepper; 1 firm anjou pear; 1 cucumber; 1 cup of sprouted quinoa. For dressing: 1 lemon; 2 tablespoons olive oil, 1 teaspoon agave syrup, 2 teaspoons Italian blend herbs (dried thyme, oregano, and savory) 1/4-1/2 teaspoon cayenne pepper, 1/8 teaspoon Himalayan salt crystals (garnish) freshly-grated nutmeg or black pepper.  |
| Spouted Quinoa in Lemon Herb Dressing |
Lemon Herb Dressing: In a large bowl, combine juice of 1 lemon, 2 T. olive oil, 1 t. agave syrup, 2 t. Italian blend herbs, 1/4 t. cayenne pepper, and 1/8 t. salt. Whisk all ingredients together, and add sprouted quinoa. Marinade, covered, overnight, in fridge.
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| Diced Cucumber, Red Pepper, and Anjou Pear |
Salad: Peel cucumber, and wash red pepper and anjou pear. Dice into small pieces. Gently mix into dressed quinoa. The salad tastes especially good if you let flavours meet and mingle before serving.
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| Full of Energy and Flavour |
To Serve: Grate fresh nutmeg on salad for an intriguing finish before serving, or sprinkle the salad with finely-cracked black pepper.
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