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Raw quinoa salad

This is a fresh summery salad with a lot of texture and flavor.  This recipe makes a large amount perfect for leftovers in a wrap the next day or maybe a spinach salad topping the day after that.   Begin by soaking 2 cups of quinoa overnight. In the morning drain the liquid and begin sprouting which will only take about 6 hrs.   You can easily sprout the grain in a large mason jar or a sprouting bag but if you’re not up to the task than by all means, cook your couscous in equal amounts of water.

You know your grain is ready when it starts to grow little tails.   Place the quinoa in a large bowl and while getting all the veggies ready put 1 cup of hazelnuts in the oven to toast.  Chop the nuts.


3 -3 1/2 cups sprouted quinoa

3/4 cup chopped hazelnuts

1 large red pepper diced

1 onion diced

2 carrots diced

1/4 to 1/2 diced apricots (any dried fruit will do)

1/2 cup finely chopped cilantro

3/4 cup diced cucumbers


The juice and zest of 3 limes

3 cloves of garlic minced

1 1/2 tbsp dijon mustard

salt and pepper to taste

2 tbsp olive oil

Mix all ingredients together well.

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