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