People often ask me where they can get their protein if they are going to stop eating meat. Well, unlike wheat or rice, the ancient grain quinoa contains a balanced set of essential amino acids which make it a complete protein source. Quinoa is inexpensive (usually found in the bulk section of the local health food store) and super versatile. You can make cereal with it, pancakes, and even bake gluten-free treats with quinoa flour. We combine it with crunchy, raw cashews, zesty sundried tomatoes and organic broccoli for this creamy, raw, sprouted, gluten-free quinoa salad. Make it for a tasty lunch, snack or dinner. You can also prepare this salad with cooked quinoa (my fave) if you don’t have the patience for sprouting (although it’s pretty easy). Either way, yum!
Makes: approx: 3 cups | Preparation Time: 10-20mins (not including soaking and dehydrating)
Try to buy everything organic. Here’s why.
1 cup sprouted quinoa (can use cooked quinoa)
3/4 cup raw cashews, soaked
1/4 cup raw cashews, soaked and dehydrated (you can use soaked cashews, but we are going for crunch here, and soaked will be soft)
1 tsp apple cider vinegar
2 tsp organic lemon juice
1/4 clove organic garlic
1/2 tsp extra virgin olive oil
1/4 cup organic, sundried tomatoes
2 tsp fresh, organic, chopped parsley
1/2 cup organic broccoli, chopped
1/4 tsp Celtic or pink Himalayan sea salt
Let’s Get Started:
Place the 3/4 cup soaked cashews, apple cider vinegar, lemon juice, garlic, olive oil and salt into a blender and mix until super smooth. In a large bowl, place your quinoa, sundried tomatoes, broccoli and parsley and then pour in your blender mixture. Mix well, place in a serving bowl or dish, top with your soaked and dehydrated cashews and enjoy. For lunch, try placing a scoop on a large green salad and drizzle on some balsamic vinaigrette. Wow.
You can store this salad for about 5 days in the refrigerator.
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