12 Steps to Whole Foods
Making Salad the Star Sprouted Quinoa Salad This recipe is a teaser for sprouting, and for using high-protein grains, in two later chapters. 2 C sprouted quinoa* juice of 3 small or 2 large limes 1 small apple (Pink Lady, Fuji, Jonagold) ¼ C extra virgin olive oil 1½ tsp. dried (or ¼ C fresh) mint leaves, chopped 1½ tsp. sea salt freshly ground black pepper 3 C sliced red grapes 6 stalks celery, diced 1 bunch cilantro, chopped ½ C basil leaves, chopped 3 green onions, sliced (include most of the green part) 2 C diced broccoli or 2 red bell peppers, diced 1 C raw cashews, chopped * To sprout quinoa: Rinse it well, then soak it several hours. Drain it, then let it sit in a fine mesh strainer on the counter for a day or two—just rinse it twice a day until you use it. In a high-powered blender, purée lime juice, apple, olive oil, mint leaves, salt, and pepper. Toss all ingredients except cashews. Marinate a few hours in the fridge if time allows. Add cashews right before serving. Serves 8-12. 70 12 Steps to Whole Foods © Copyright Robyn Openshaw
Making Salad the Star © Copyright Robyn Openshaw 12 Steps to Whole Foods 71
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Making Salad the Star<br />
Sprouted Quinoa Salad<br />
This recipe is a teaser for sprouting, and for using high-protein grains, in two later chapters.<br />
2 C sprouted quinoa*<br />
juice of 3 small or 2 large limes<br />
1 small apple (Pink Lady, Fuji, Jonagold)<br />
¼ C extra virgin olive oil<br />
1½ tsp. dried (or ¼ C fresh) mint leaves, chopped<br />
1½ tsp. sea salt<br />
freshly ground black pepper<br />
3 C sliced red grapes<br />
6 stalks celery, diced<br />
1 bunch cilantro, chopped<br />
½ C basil leaves, chopped<br />
3 green onions, sliced (include most of the green part)<br />
2 C diced broccoli or 2 red bell peppers, diced<br />
1 C raw cashews, chopped<br />
* To sprout quinoa: Rinse it well, then soak it several hours. Drain it, then let it sit in a fine mesh strainer on the<br />
counter for a day or two—just rinse it twice a day until you use it.<br />
In a high-powered blender, purée lime juice, apple, olive oil, mint leaves, salt, and pepper. Toss all ingredients<br />
except cashews. Marinate a few hours in the fridge if time allows. Add cashews right before serving.<br />
Serves 8-<strong>12</strong>.<br />
70 <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong><br />
© Copyright Robyn Openshaw