Raw Vegan Sprouted Quinoa Salad (Seasonal Newsletter - Autumn 2015)

Gluten-Free, yet a grain, Quinoa supplies the body with complex Carbohydrates and Fibre, and is also Protein-rich!

This recipe is perfect for a Lunch Box!


Disclaimer: Serving suggestion is not an excuse to eat and work at the same time! 

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Raw Vegan Sprouted Quinoa Salad

The delicious Lunch-Box-friendly option
 
In a way, with my current training, understanding of the body and Naturopathic Nutrition as a whole, I knew it would only be a matter of time – without even being reluctant or against it – before I give in to Raw and Vegan cooking, not only for my health, but because some recipes do work with my body.
   I am not Raw nor a Vegan advocate, because I think people are free to choose their own religion, and follow their own food guru. My thoughts would have very little influence anyway. For example, I personally think that following a Raw Diet when living in the United Kingdom is extremely courageous, especially during the winter months; especially, if it is not the prerequisite of underlying health conditions. But if it works for you and you are truly happy (remember the Gut is your second brain – if it is not happy nor would you), then carry on giving what your body needs, including love.
   I hope you will enjoy this original recipe as much as I did.

• Rinse Quinoa thoroughly, drain using a sieve, and soak in 250 ml of water overnight. In the morning, rinse thoroughly, and soak again in 250 ml of water for another 12 hours (about 24 hours in total). Then drain the water and place Quinoa in a (sprouting) tray. Let to sprout for 3–4 days (rinse morning and evening, until sprouted).
• Once sprouted, rinse thoroughly until the water runs clear. Drain using a sieve. Keep over a bowl for few minutes if necessary, to allow the water to drain fully, or place on a tea towel.
• Make the dressing by adding all the ingredients together. Peel and grate the Beetroot and add to dressing. Let to rest for 20 minutes. Add the Quinoa. Mix well. Taste. Add more Seasoning, Lemon or Lime juice if necessary, and the Oat Bran.
• Wash all vegetables. Slice or dice the Celery stick and cucumber, and cut radishes in halves. Slice endive, and the parsley. Add all prepared vegetables to Quinoa.
• Slice the Black Garlic finely, and dice the Avocado. Toss gently into the Quinoa. Place in your lunch box container. Add ice pack in your insulated bag, and carry as usual.