Ingredients:

 

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2 cups Quinoa

4 cups Water

1/3 cup red pepper - cut into bite-sized pieces

2 carrots - cut into bite-sized pieces

2 celery stalks - chopped

10 spears of asparagus - raw and chopped

1 yellow squash - cut into bite-sized pieces

2/3 of a zucchini - cut into bite-sized pieces

½ cup red cabbage - cut into bite-sized pieces

¼ cup scallions - chopped

1-2 tbsp fresh basil (or cilantro or parsley) - chopped

½ cup red radish - cut into bite-sized pieces

Raw pumpkin or sunflower seeds (soak 8 hrs, drain and dehydrate )

Lemon Dressing:

1/2 Cup + 1-2 tbsp. olive oil

1 tbsp. Umeboshi plum vinegar

1 tsp. dijon mustard

½ clove garlic - grated, minced, or pressed

¼ - 1/3 cup lemon juice

Instructions:

 

Place quinoa in saucepan with water.  Cover.  Bring to a boil.  Let boil for one minute then turn to simmer.  Simmer 15 minutes.

Thoroughly combine dressing ingredients together in small bowl. Gently mix together vegetables, seeds, and cooked quinoa in another bowl.  Pour dressing over and toss to coat.

 

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