Sprouted Quinoa Salad

This is a great fresh and refreshing salad for a lunch or a light dinner.  Pair with hummus and crisp apples and more than filling and certainly nourishing.  I did modify the dressing a bit.  Experiment with the amount of liquid to please your palate.


1 cup sprouted quinoa (soak quinoa for at least 4 hours preferably overnight)
1/2 cup sprouted garbanzo beans (optional)
1/2 lemon juiced
10 cherry tomatoes cut into quarters
5 or 6 sundried tomatoes thinly sliced
2 Tbs. white or black, or both, raisins
2 spring onions chopped
1/2 red onion chopped
3 Tbs. fresh mint finely chopped
1/4 cucumber finely chopped

1/8 cup olive oil
2 tbls coconut oil
balsamic vinegar
1 tbls culinary coconut milk
juice of one lime
salt, thyme, pepper, garlic to taste

Add first 10 ingredients into a bowl.  Prepare the dressing.   Pour the dressing into the salad in small amounts and let the salad rest for a few minutes to absorb the liquid.  Repeat until almost all liquid is used.  Allow the salad to marinate for a few hours.  When you are ready to serve, check the salad.  If it is too dry for your preference, add more dressing.  Especially if you opt to add the garbanzo beans, you might need more dressing.  It is up to you. Enjoy!


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I am a vegetarian and that’s why I like to make different types of salad at my home. In best assignment writing services there are some specific food related blogs which can be contacted in order to get some different salad recipes. Thank you for giving this recipe.