Sprouted Quinoa Salad with Peanut Ginger Dressing

August 21, 2013
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  • Serves 4
Author Notes

Sprouting makes the grain more nutritional because you are eating a complete plant not just the seeds. The whole possess take about 24 hours and it very simple, there are so many things that can be sprouted(i have heard that not Soy beans or Kidney beans) if you
are having trouble with mold they say to use grapefruit oil or food grade hydrogen peroxide, i have never had to use any of that, google sprouting quinoa —Lori Podray

What You'll Need
  • Sprouted quinoa(rinse in cold water then put in a bowl overnight covered with water, then strain in a sieve and put in a plate one layer thick/ rinse in sieve 2 or 3 times a day and it will sprout a tail
  • one cup quinoa sprouted the red on is best
  • one yellow pepper diced
  • 1 cup green onion thinly sliced diagonal
  • 1 cup shredded carrot
  • 3/4 cup cilantro
  • 3 cups shredded cabbage
  • 1 tablespoon toasted sesame seeds
  • peanut ginger dressing(if peanut allergy replace with cashew butter)
  • 1/2 cup peanut butter(preferably one that is fresh ground in grocery store)
  • 1 teaspoon sesame oil
  • 2 tablespoons peanut oil
  • 3 tablespoons tamari
  • 1 lime juiced
  • 2 teaspoons red chili paste
  • 3 cloves of garlic minced
  • 2 teaspoons of grated ginger
  1. u can boil quinoa for 2 min in a little water and allow to cool or you can mix it in raw with the other salad ingredients
  2. dressing, put all in food processor and mix till smooth after mixing dressing and salad, sprinkle on 1 tbs of toasted sesame seeds
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