RawFoodBlog

http://renegadehealth.com/blog/2012/03/19/awesome-quinoa-salad/

4 cups of quinoa, rinsed well, cooked and cooled (He and Ann Marie cook their quinoa. You could sprout it by soaking for 8-12 hours, then sprouting for 1 – 1 1/2 days.)

To cook quinoa in rice cooker add 4 cups of quinoa to 4.5 c of water, put on white rice setting.

On the stove add 4c quinoa to 6.5c water bring to boil and allow to simmer slowly with lid on for 12-15 until water is absorbed and quinoa has expanded with little rings around it

Veggies:

There are no rules here, use what you have, I like crunchy and below is what i used on the video

5 carrots diced
5 stalks celery diced
1.5 apples diced
4oz sugar snap peas diced
1 red bell pepper diced
Fresh organic corn (we didn’t have corn in the video but it is a delightful addition both for flavor and color)

Dressing:

Again this is a large portion but it does keep very well. Basically half and half oil and a small amount (proportionately) of maple syrup. take to work in a jar and leave in the fridge for days when you don’t have time to take lunch. Grab a to go salad and use your own organic dressing.

1/2 cup olive oil
1/2 cup balsamic (I love fig balsamic)
2 tbsp maple syrup
Himalayan salt and pepper to taste
Crushed garlic (optional)

Whisk dressing ingredients together or put in jar and simply shake up (it’s that easy!) Dress only the portion of salad you wish to eat and store remainder separately for up to 5 days (dressing will keep longer). Top with avocado and add some sliced almonds (toasted is nice) or pine nuts and enjoy

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