Sprouted Rice and Quinoa Green Salad

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I made this salad to take to my sister-friend’s house for a potluck dinner. It’s fresh and perfect for a sunny spring like day. It’s also really easy to make.
The dressing has a healthy dose of apple cider vinegar (ACV). ACV, supports digestion by promoting the pH of the stomach, helping you break down food more effectively. It is also anti-bacterial, has been shown to reduce blood sugar levels and promote weight loss.

Further Food Nutritionist Commentary:

We all know that eating more greens is the way to go and this salad includes many of them. I love the addition of cilantro as herbs tend to get overlooked but they too contain nutritional value. Cilantro aids in heavy metal elimination (think mercury in your tuna sushi) and is anti-microbial so can fight bugs such as salmonella not to mention it contains vitamins A & C and packs a ton of flavor! I also love the use of sprouts here. Such a simple addition that adds crunch and an explosion of nutrition from vitamins and minerals to aiding in digestion and even boosting metabolism thanks to all the enzymes they contain! Important note, sprouts lose much of their nutritional value when cooked so using them in a salad like this is perfect!

By Amy Shapiro, MS, RD, CDN

Sprouted Rice and Quinoa Green Salad

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Servings: 5

Ingredients

1 cup of a sprouted rice and quinoa blend
3 cups of arugula
1 orange pepper (diced)
3 celery stalks (chooped)
1/2 cup chopped cilantro
1/2 cup chopped basil
2 cups mixed sprouts

1 tablespoon hemp hearts to garnish (optional)

Dressing:
2/3 cup olive oil
1/4 cup apple cider vinegar
1/2 squeezed lemon
1 teaspoon mustard
1 tablespoon maple syrup
1 crushed garlic clove
salt and pepper to taste

Instructions

1. Cook rice and quinoa blend.
2. Put the arugula on the bottom, top it with the cooked grains and top that with the peppers, celery, fresh herbs and sprouts
3. Top it all off with black sesame seeds and hemp hearts.
4. Mix the dressing and toss it in the salad.

1. Cook rice and quinoa blend. 2. Put the arugula on the bottom, top it with the cooked grains and top that with the peppers, celery, fresh herbs and sprouts 3. Top it all off with black sesame seeds and hemp hearts. 4. Mix the dressing and toss it in the salad.

Nutrition Information

Per Serving:  Calories: 390; Total Fat: 31g; Saturated Fat: 4g; Monounsaturated Fat: 21g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 115mg; Potassium: 243mg; Carbohydrate: 31g; Fiber: 5g; Sugar: 7g; Protein: 7g

Nutrition Bonus: Vit C: 146%; Vit A: 74%; Iron: 12%

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