Looking for a great dish to serve for dinner at end-of-summer picnics and dinners?
This quinoa salad is so simple to make and full of protein, perfect to be used as a main dish or as a side dish to other recipes. The original recipe uses sprouted legumes, but you can always substitute cooked chickpeas instead, if you don't have any sprouts. Sprouting legumes increases their protein content, as well as their mineral density. This is a great way for vegetarians to add more protein into their diet. Sprouts are also alkalizing for the body, which helps combat the acidity that is caused by processed food, sugar, stress, and other proteins. Alkalizing your body is one of the best ways to prevent illness (even cancer) and keep your cells healthy and vibrant!!
- 2 cups quinoa, cooked
- 1 ½ cups sprouted chickpeas, mung beans, and/or lentils
- ½ cup cilantro, chopped
- ½ cup basil, chopped
- ⅓ cup slivered almonds
- 2 limes, juiced
- ¼ cup olive oil
- 1 Tbsp honey
- ⅛ tsp sea salt
- Mix together the quinoa, sprouted legumes, fresh herbs, and almonds in a bowl.
- Mix together the dressing ingredients.
- Toss everything together.
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