Soaked quinoa and diced squash combines with the soft texture of bibb lettuce. Drizzled with sweet and savoury dressing, you’ll long for seconds.
1/2 cup (125 mL) apple cider vinegar
1/3 cup (80 mL) extra-virgin olive oil
2 tsp (10 mL) wheat-free tamari soy sauce
1 tsp (5 mL) peeled and grated ginger root
1 tsp (5 mL) liquid honey or pure maple syrup
2 garlic cloves, crushed
Sriracha hot sauce, to taste
1 1/2 cups (350 mL) soaked and drained red quinoa
1 cup (250 mL) peeled butternut squash, diced in 1/2 in (1.25 cm) cubes
1/2 red onion, very thinly sliced
3 whole green onions, thinly sliced on a diagonal
1 head bibb lettuce, washed and dried
1/2 cup (125 mL) each coarsely chopped cilantro and fresh mint
1 Tbsp (15 mL) black sesame seeds
Sunflower (or other) sprouts
Combine vinaigrette ingredients in large bowl. Whisk together until emulsified, adding hot sauce to taste.
Combine soaked quinoa, butternut squash, red onion, and green onions in bowl. Drizzle with 1/3 cup (80 mL) of vinaigrette. Toss to coat lightly, refrigerating remaining dressing for another use.
Line 4 salad plates with bibb lettuce leaves. Sprinkle with cilantro, mint, and black sesame seeds. Spoon equal amounts of quinoa mix on top of each bed of bibb lettuce. Top with sunflower sprouts and serve.
Each serving contains: 187 calories; 5 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 24 g carbohydrates (4 g sugars, 5 g fibre); 72 mg sodium
How to soak quinoa
Rinse quinoa thoroughly under cold running water. Drain and place in deep bowl or large jar. Cover generously with distilled water. Set aside for 12 hours or overnight. Drain well and pat grains dry.
source: "Delicious Raw Foods", alive #366, April 2013
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