Thursday, November 29, 2012

Raw Orange Vinaigrette Quinoa Salad

When using sprouted quinoa you will need to plan ahead to allow for sprouting time. But because quinoa is a whole grain that is high in protein, this salad provides a satisfying meal that is worth the effort. All you need is a slice of raw bread or some raw crackers on the side to nicely balance out this dish!

Raw Orange Vinaigrette
Quinoa Salad
3 cups sprouted quinoa  (1 cup dry quinoa = 3 cps sprouted quinoa)
1/3 cup dried unsulphured apricots, chopped
1/3 cup raisins
2 oranges, peeled and sectioned
  • Soak 1 cup quinoa in 1 cup water for 3-4 hours, drain and rinse well
  • Leave quinoa to sprout in a strainer over a bowl and cover with a towel - rinse twice a day for 2 days
  • In a large bowl combine the sprouted quinoa, apricots, and raisins
  • Peel and separate oranges into sections removing the membrane between slices, and add orange slices to the bowl 
1/3 cup fresh squeezed orange juice       
1 green onion, finely chopped
2 Tbsp fresh parsley, chopped
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh mint, chopped
1 Tbsp orange zest (grated peel)
1/2 tsp ground cumin (or less)
1/2 tsp ground coriander (or less)
2 Tbsp olive oil (or less)
  • Depending on your tastes you may want to use less cumin, coriander, or oil
  • Whisk together the vinaigrette ingredients, adding the olive oil last
  • Pour 2/3 of the vinaigrette over the salad mixture, tossing to coat
  • Place remaining 1/3 of the vinaigrette into a small dish and serve on the side
  • Garnish with sliced raw almonds or sliced raw cashews
  • I served this salad with a slice of raw bread spread with coconut oil


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