Cucumber and Arugula Quinoa Salad

This "Cucumber and Arugula Quinoa Salad" is not only delicious and easy to digest but also contains a wealth of valuable nutrients for a healthy balanced meal. Tender, piquant arugula and crisp juicy cucumber are tossed with sprouted quinoa marinaded in a tangy orange-lime maple dressing. Sprout the grain a day or so before preparing the salad. It's a great way to introduce meal-time guests to the wonderful taste and texture of quinoa, a true superfood.

Quinoa is an ancient grain making a comeback in modern cuisine. It is actually a starchy seed, bursting with nutrition. A native of South America, quinoa is one of the few alkaline grains. It is a powerhouse of goodness with an exceptionally high protein and calcium content. The seeds sprout quickly, and are wonderful in salads. It is easy to digest and rich in Vitamin B, iron, phosphorous and Vitamin E. Quinoa contains 36% soluble fiber and 64% in-soluble fiber.

To sprout quinoa: Place seeds in a wire sieve and rinse thoroughly under running water until water is clear. Place in a small container and cover with 2 times the amount of water. Soak for 2 hours. Rinse and drain. Put quinoa in a covered container, place in fridge and let quinoa sprout for 24-48 hours. Rinse and use in recipes.

You'll need:  

For the Salad Dressing:

1 large orange; 1/2 lime; 2 slices ginger root; 1 tablespoon olive oil; 2 teaspoons maple syrup; 2 teaspoons cumin powder; 1 teaspoon coriander powder; 1/2 teaspoon ground cayenne; 1/4 teaspoon sea salt.

Method: Peel the orange and lime, cut into sections and place in blender with olive oil, maple syrup, cumin, coriander, cayenne powder and sea salt. Whirl until smooth. Pour into a large serving bowl. Fold in sprouted quinoa, cover and marinate for 1/2 - 1 hour.

You'll Need:

For Salad:

1 bunch fresh arugula; 1 small cucumber.

For Garnishing: 1 - 2 tablespoons of hemp hearts for garnish; 1 piece of lime and orange peel, cut into long , thin strips.

Wash arugula, pat dry and coarsely slice into bite-size pieces. Peel and dice cucumber. Add to quinoa and mix well to incorporate into dressing.

Dust salad with a generous amount of hemp hearts, and place a few thin strips of orange and lime peel on top. Serve with crusty rolls for a lovely, light but satisfyingly-nutritious lunch. 

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