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.
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 cups sprouted quinoa (or cooked if desired)
1 cup dried organic cranberries
1 cup organic raisins
1 cup organic celery, diced
1 cup parsley, chopped
1/2 cup green onions (scallions)
1/2 cup raw sunflower seeds
3-4 tablespoons organic red wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
1 teaspoon sea salt or to taste
3 cups curly kale, torn into bite size pieces
Cook sprouted quinoa per label instructions.
Put quinoa in large mixing bowl; set aside.
In a separate bowl mix red wine vinegar, lemon juice, olive oil, sea salt, and parsley with a whisk.
Mix kale with quinoa.
Pour dressing over quinoa and kale.
Toss the quinoa with the cranberries, raisins, celery, green onions, and sunflower seeds.