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Sprouted Quinoa Pilaf with Miso Dressing

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    Serves 6 to 8

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    Quinoa is also a complete protein, and when sprouted—as opposed to cooked—a 1/2 cup (125 ml) serving contains 21 per cent of the recommended daily amount of iron and more potassium than a banana. It also contains large amounts of vitamin B6, thiamine and riboflavin. More importantly, it’s slightly nutty and bitter, so it pairs well with umami-rich miso and sweet maple syrup, honey or agave nectar.

    1 cup (250 ml) sprouted quinoa
    1/2 cauliflower, grated (about 3 cups/750 ml)
    1/2 cup (125 ml) dried currants, cherries or raisins
    1 cup (250 ml) chopped parsley
    stalk celery, diced
    spring onions, thinly sliced (white and pale green parts only), divided
    2 Tbsp (40 ml) miso (any kind)
    3 tsp (15 ml) rice vinegar or apple cider vinegar
    garlic clove, peeled
    Zest and juice of 1 lemon, about 1/4 cup (60 ml)
    2 tsp (10 ml) maple syrup, honey or agave nectar
    1/4 tsp (1 ml) freshly ground black pepper
    2 tsp (10 ml) extra-virgin olive oil or sesame oil

    1. Combine sprouted quinoa, cauliflower, dried currants, parsley, celery and 3 spring onions in large bowl.
    2. Blend remaining 2 spring onions, miso, rice vinegar, garlic, lemon zest and juice, maple syrup and black pepper in blender or food processor. 
    3. Add oil and blend again. 4. Add to bowl and stir to combine.

    Each serving contains: 808 kilojoules; 6 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 37 g total carbohydrates (15 g sugars, 6 g fibre); 355 mg salt

    source: "Sprouting Out All Over", alive Australia, Autumn 2013

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    Sprouted Quinoa Pilaf with Miso Dressing

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