Sprouted Quinoa Salad

Sprout the quinoa by soaking it for 3 hours and letting it sit in a fine mesh strainer on the counter for a day or two—just rinse it twice a day until you use it.

2 cups sprouted quinoa
Juice of 3 small or 2 large limes
1 small apple (pink lady, fuji, jonagold)
1/4 cup extra virgin olive oil
1 1/2 tsp. dried mint leaves (or 1/4 cup fresh, chopped)
1 1/2 tsp. sea salt
freshly ground black pepper
3 cups sliced red grapes
6 stalks celery, diced
1 bunch cilantro, chopped
1/2 cup basil leaves, chopped
3 green onions, sliced (include most of the green part)
2 cups diced broccoli or 2 red peppers, diced
1 cup raw cashews, chopped

In blender, puree lime juice, apple, olive oil, mint leaves, salt, and pepper. Toss
dressing and all ingredients except cashews. Marinate a few hours in the fridge if time allows. Add cashews right before serving.

Taken from GSG 12 steps ch. 2
Served by Elizabeth

White Beans with Sun-dried Tomatoes

Vinaigrette - whisk together all ingredients in a small bowl
1/4 cup olive oil
2 T. sun-dried tomato-infused oil (from jar of sun-dried tomatoes)
1 T. red wine vinegar
1/4 cup chopped sun-dried tomaotes
1/4 t. salt
coarsely ground pepper to taste

2 cups cooked white beans - place in a large bowl and pour vinaigrette over beans. Let stand at least one hour.

Add onion, garlic, and basil just before serving:
1/3 cup diced red onion
2 garlic cloves, minced
6 basil leaves, chopped

Makes 3 1/2 cups
Serves 6

by Elizabeth