Sprouted Quinoa Salad (From the Green Smoothie Girl)

One of my favorite whole plant foods.....Quinoa!   It’s high in protein, yummy, ultra-quick to prepare. For this recipe, sprout it by just leaving the soaked/drained quinoa in a fine mesh strainer, and rinse it twice a day.

2 cups quinoa, rinsed well, soaked several hours, drained, and sprouted 1-2 days

Juice of 3 small or 2 large limes

1 small apple (pink lady, fuji, jonagold)

¼ cup extra virgin olive oil

1 ½ tsp. dried mint leaves (or ¼ cup fresh, chopped)

1 ½ tsp. sea salt

freshly ground black pepper

3 cups sliced red grapes

6 stalks celery, diced

1 bunch cilantro, chopped

½ cup basil leaves, chopped

3 green onions, sliced (include most of the green part)

2 cups diced broccoli or 2 red peppers, diced

1 cup raw cashews, chopped

In BlendTec, puree lime juice, apple, olive oil, mint leaves, salt, and pepper. Toss dressing with all ingredients except cashews. Marinate a few hours in the fridge if time allows. Add cashews right before serving.

Spinach-Orzo Ensalata (From the Green Smoothie Girl)

• 
  
• 1 cup uncooked whole-wheat orzo pasta (boil in 3+ cups water, approx. 6-7 min., and rinse well to keep grains separate, then cool)
• 10+ cups spinach (about two 10-oz. bags), chopped
• 1 pkg. fresh basil, cut in ribbons
• 2 tomatoes, diced small
• 1 can black olives, sliced
• 2 oz. capers (half a 4 oz jar), drained
• ½ cup raw pine nuts (or toast them under the broiler—yum!)
• Optional: shaved Parmesan to taste
• Toss all ingredients except optional Parmesan. Add dressing to taste and toss. Top each plate with shaved Parmesan if desired. Serves 4 as a complete meal.
• Tangy Dill Dressing
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1/2 cup extra virgin olive oil
• 2 Tbsp. Bragg Liquid Aminos
• 1/4 cup raw apple cider vinegar
• 2 Tbsp. honey (raw)
• 2 garlic cloves
• 1 Tbsp. dried (or 1/4 cup fresh) dill weed
• Blend all ingredients well in a high-powered blender.