This easily digested sprouted quinoa superfood salad will be a hit this spring! Combined with the sweetness of mango and roasted peppers, plus the creaminess of avocado, this salad is both delicious and nutritious.
Organic Benefits: High in Fibre & Omega-3’s, Packed with micronutrients, Healthy fats to keep you satiated
Dairy Free - Gluten Free - Vegan - Refined Sugar Free
The perfect salad for a summer day.
Ingredients:
1 cup sprouted quinoa
3 bell peppers
1 avocado
1 ripe mango
Fresh basil and parsley
1 tbsp coconut oil
1 lemon/lime
1/4 tsp ginger extract
Olive oil
yacon syrup
Optional:
Black sesame seeds
Hemp hearts
Raw cashews
Pumpkin seeds
Preparation:
Preheat oven to 375F. Melt 1 tbsp of coconut oil in a microwave safe dish
Chop peppers to desired size. The smaller the size, the less time they will take to roast in the oven!
Toss the peppers in the melted coconut oil. Season with salt, pepper, garlic powder and onion flakes. Feel free to sub the onion flakes for roasted whole onion!
Roast the peppers for approximately 35-45 minutes, mixing half way through.
While the peppers are roasting, it’s time to prepare your quinoa and your dressing!
Bring 1 cup of quinoa and 2 cups of water to a boil. Reduce to a simmer and cover. Once all of the water is absorbed, the quinoa is cooked. This should take 10-15 minutes. Remove from heat and fluff with a fork.
For the dressing, mix ⅛ tsp ginger powder with salt, pepper, fresh lemon/lime, yacon syrup and olive oil to your liking!*
Once the peppers are done roasting, remove from oven and allow to cool, however this salad can be enjoyed both warm and cold.
Combine the quinoa and peppers with chopped mango, avocado and fresh basil and parsley.
Toss everything together with your homemade ginger lime dressing, and voila!
* Yacon syrup can be substituted for maple syrup or honey.
This recipe was sourced from organictraditions.com
