Wednesday, July 31, 2013

Raw Golden Beet & Sprouted Quinoa Salad

Adding variety to your meals can be as simple as combining protein-rich sprouted quinoa with the sweetness of golden beets fresh from the garden!

Raw Golden Beet & Sprouted Quinoa Salad
Yield:  3-4 servings

3 cups golden beets, shredded
1/2 bunch Italian parsley, coarsely chopped
1/2 cup sprouted Quinoa

1/2 small garlic clove, minced or pressed
1/2 lemon, juiced
1 tsp fresh ginger, minced or pressed
1/2 tsp unpasteurized honey (add more for a sweeter dressing)
2 tsp toasted sesame oil
1 tsp gluten-free Tamari
1/4 tsp Himalayan salt
  • Shred beets in a food processor, or grate by hand, and place in a large bowl
  • Coarsely chop parsley - add this parsley and quinoa to beets in the bowl
  • Whisk or mix together the garlic, lemon juice, ginger, honey, sesame oil, Tamari, and salt - I used a Tribest mini blender
  • Pour the dressing with the salad and toss to combine
  • Place curly lettuce leaves on a plate, top with a scoop of beet salad, and garnish with parsley leaves
How to sprout quinoa:
  • 1/2 cup dry quinoa = 1-1/2 cups sprouted quinoa
  • Soak 1/2 cup quinoa in 1/2 cup water for 3-4 hours
  • Drain and rinse really well
  • Leave quinoa to sprout in a strainer and cover with a towel
  • Rinse twice a day for 2 days until you see long tails

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