Sprouted Quinoa Curry Salad

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SPROUTED QUINOA CURRY SALAD

 

SPROUTED QUINOA CURRY SALAD

Yields: 4-6 servings

Ingredients:

  • 1 1/2 cup quinoa, sprouted
  • 1 medium fennel bulb, sliced paper thin (use mandolin if you have one) and soaked in cold water 5-10 minutes
  • 2 bunch baby bok choy, sliced thinly on the bias
  • 1 red bell pepper, diced
  • 1 cup slivered almonds
  • 1/2 cup diced red onion
  • 1/2 cup unsweetened dried shredded coconut
  • 1/2 cup unsweetened cranberries
  • 1/4 cup raisins
  • 1/4 cup diced dried apricots
  • 1/4 - 1/2 cup fresh squeezed orange juice
  • 1 bunch cilantro
  • 1 Tbs lemon juice
  • 2 Tbs coriander
  • 1 Tbs cumin
  • 1 1/2 tsp cardamom
  • 1 tsp turmeric
  • 1/4 tsp cayenne
  • 1/4 tsp mustard
  • 1/4 tsp ginger
  • Salt to taste
  • 4 oz baby spinach or green of choice

Instructions:

  • Mix all ingredients, except spices and greens, in a bowl and toss gently.
  • Mix spices together and stir well. Add to greens and other ingredients and toss gently.
  • If salad is dry add more orange juice.

Copyright © 2011 The Natural Epicurean Academy of Culinary Arts

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