Quinoa is really popular these days, partly due to its versatility and the fact that it is a complete protein (has all of the essential amino acids). This is a great lunch item and keeps well in the fridge for several days.
1. Cook sprouted quinoa per label instructions.
2. To sprout raw quinoa: To sprout quinoa (“keen-wa”), put 1.5 cups of quinoa in a mason jar and fill it with purified water. Let it soak 6-12 hours. Drain and rinse the quinoa and let it sit on the counter for the next 24-48 hours, making sure to rinse it every morning and every night. After 24 hours, you will see little tails starting to grow out of the quinoa. You can then eat and/or store the quinoa in the refrigerator for a few days.
3. Put quinoa in large mixing bowl; set aside.
4. In a separate bowl mix red wine vinegar, lemon juice, olive oil, sea salt, and parsley with a whisk.
5. Mix kale with quinoa. Pour dressing over quinoa and kale.
6. Toss the quinoa with the cranberries, raisins, celery, green onions, and sunflower seeds.
7. Chill until ready to serve.
For more information or nutritional consultations please contact Ruby@RubyLathon.com.
www.RubyLathon.com
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 298 | ||
Calories from Fat: 99 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 497.5mg | 17 % | |
Potassium 992.8mg | 26 % | |
Total Carbohydrate 49.3g | 14 % | |
Dietary Fiber 7.1g | 29 % | |
Sugars, other 42.1g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 298
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