This recipe is from "The Complete Book of Raw Food," Julie Rodwell, editor, page 240.
Marinated vegetables
Ingredients:
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup chopped young asparagus
2 while onions, diced
5 cloves of garlic, minced
4 stalks of celery, diced
2 lemons, juiced
4 TBS olive oil
1/4 cup filtered water
Combine all the ingredients to marinate for 1-3 days
Sprouted Quinoa
2 cups of quinoa, soaked for 6-12 hours. Rinse and drain. Repeat the rinse and drain until "tails" can be seen (1-2 days)
Tomatoes and spices
soak 4 sun-dried tomatoes for 2-6 hours in filtered water
4 ripe tomatoes diced
1/2 cup sliced black olives
1 teaspoon saffron threads or 1/2 tsp saffron powder
1 teaspoon paprika
1 teaspoon basil
1 teaspoon
Once the quinoa is sprouted and the vegetables are soft, combine all the ingredients and let rest for 12-24 hours. It can be served cold or at room temperature.
Marinated vegetables
Ingredients:
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup chopped young asparagus
2 while onions, diced
5 cloves of garlic, minced
4 stalks of celery, diced
2 lemons, juiced
4 TBS olive oil
1/4 cup filtered water
Combine all the ingredients to marinate for 1-3 days
Sprouted Quinoa
2 cups of quinoa, soaked for 6-12 hours. Rinse and drain. Repeat the rinse and drain until "tails" can be seen (1-2 days)
Tomatoes and spices
soak 4 sun-dried tomatoes for 2-6 hours in filtered water
4 ripe tomatoes diced
1/2 cup sliced black olives
1 teaspoon saffron threads or 1/2 tsp saffron powder
1 teaspoon paprika
1 teaspoon basil
1 teaspoon
Once the quinoa is sprouted and the vegetables are soft, combine all the ingredients and let rest for 12-24 hours. It can be served cold or at room temperature.
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