2 cups water
1 cup sprouted quinoa, rinsed
2 cups fresh spinach, roughly chopped
1 large cucumber, diced
4 roma tomatoes, diced
2 ripe avocados, pits removed and diced
1 lemon, juiced
4 tablespoons extra virgin olive oil
2 tablespoons champagne or white wine vinegar
Salt and pepper, to taste
- In a small saucepan, bring the water to a boil. Add the sprouted quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then ﬂuﬀ with a fork.
- Refrigerate the quinoa for 20 minutes.
- Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
- Add the lemon juice, olive oil, vinegar, salt, and pepper, and mix well.
Recipe and photo courtesy of To Your Health Sprouted Flour Company.
Total Fat: 31g
Saturated Fat: 4.5g
Total Sugar: 5g
Added Sugar 0g