RAW KALE SALAD WITH SPROUTED QUINOA AND PUMPKIN SEED
Author: 
Recipe type: Lunch
Serves: 2
 
Ingredients
  • • ½ bunch kale leaves (about 6 cups), chopped (de-stemmed if desired)
  • • salt (optional)
  • • ¼ cup tahini
  • • ¾ cup sprouted quinoa (see recipe below)
  • • ½ cup toasted tamari pumpkin seeds (see recipe below)
  • • SPROUTED QUINOA
  • o ½ cup raw quinoa
  • o Jar or glass container for sprouting
  • o Cheesecloth to cover the jar
  • o Rubber band
  • o Water for rinsing
  • • TOASTED TAMARI PUMPKIN SEEDS
  • o ½ cup raw pumpkin seeds
  • o 1 Tbl. wheat-free tamari
Instructions
  1. Place kale leaves in a large bowl and massage for about 2 minutes to help soften the kale. A little salt can be added to help drain some of the kale juices and soften it up a bit as well. Transfer kale to a fresh bowl (and discard any liquid from the kale) and mix with the tahini. Toss with the sprouted quinoa and pumpkin seeds.
  2. SPROUTED QUINOA
  3. Put the quinoa in a glass jar and cover with water. Put the cloth over the top and secure with a rubber band. Soak it overnight or for at least 8 - 12 hours. In the morning, rinse and drain the jar well. There should not be water left sitting in the jar. Leave the jar in a cool, dark place while the quinoa sprouts. Make sure to rinse and drain the quinoa every 6 - 8 hours. The quinoa will be done sprouting in about 48 hours.
  4. TOASTED TAMARI PUMPKIN SEEDS
  5. Mix pumpkin seeds and tamari in a small bowl and let sit for at least 15 minutes so the tamari can be absorbed. Place seeds flat on a baking sheet. Toast in the oven at 250°F degrees for 30 to 40 minutes, flipping at least twice. The seeds are done with they are dry and crunchy.
Recipe by Recipes at https://recipes.eatingforahealthieryou.com/raw-kale-salad-with-sprouted-quinoa-and-pumpkin-seed/