Wednesday, June 29, 2016

Sprouted Mexican Quinoa Salad

My hubby is trying to eat a 40+% sprout diet. We sprouted quinoa and added cooked black beans. We served this with the Summer Squash Wraps stuffed with Raw Fajita veggies, walnut-based taco meat, salsa, nut-based sour cream and nut-based chipotle cheddar.

2 cups quinoa, soaked for 6 hours, rinse, drain and sprouted for 18 hours, yielding 4 cups
1 1/2 cups cooked black beans
1/2 cup fresh cilantro (thank you garden)
2 cups diced tomatoes (thank you garden)
1 diced red onion
1 diced poblano pepper (thank you garden)
2-3 cloves of garlic, minced
1 TBS chili powder
1 TBS cumin
3 TBS lime juice
salt and pepper to taste

Mix all the ingredients and serve.

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