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