Sprouted Quinoa with Marinated Veggies
This raw-food dish needs planning and patience, but the payoff is a salad that pops with each crunchy bite. Tracy Singleton says using cooked and cooled quinoa instead of sprouted quinoa is a fine shortcut, but the salad won't be 100% raw.
Recipe by Cooking Light July 2016
Credit: Christopher Testani; Styling: Thom Driver
146 calories; fat 10g; saturated fat 1.2g; mono fat 5g; poly fat 0.8g; protein 4g; carbohydrates 11g; fiber 2g; iron 2mg; sodium 209mg; calcium 28mg; sugars 2g.