Organic Sprouted Quinoa Salad Mix - Healthy Summer Grain Bowl with Fresh Vegetables | Perfect for Picnics, BBQs & Light Lunches

Organic Benefits:

• High in Fibre & Omega-3’s
• Packed with micronutrients
• Healthy fats to keep you satiated

What you’ll need:

• 1 cup 
• 3 bell peppers
• 1 avocado
• 1 ripe mango
• Fresh basil and parsley
• 1 tbsp 
• 1 lemon/lime
• ¼ tsp 
• olive oil

Optional:

Dairy Free - Gluten Free - Vegan - Refined Sugar Free

• Prep Time: 10 minutes
• Cook Time: 45 minutes  
• Yields: 4

Preparation:

1. Preheat oven to 375F. Melt 1 tbsp of coconut oil in a microwave safe dish

2. Chop peppers to desired size. The smaller the size, the less time they will take to roast in the oven!

3. Toss the peppers in the melted coconut oil. Season with salt, pepper, garlic powder and onion flakes. Feel free to sub the onion flakes for roasted whole onion!

4. Roast the peppers for approximately 35-45 minutes, mixing half way through.

5. While the peppers are roasting, it’s time to prepare your quinoa and your dressing!

6. Bring 1 cup of quinoa and 2 cups of water to a boil. Reduce to a simmer and cover. Once all of the water is absorbed, the quinoa is cooked. This should take 10-15 minutes. Remove from heat and fluff with a fork.

7. For the dressing, mix ⅛ tsp ginger powder with salt, pepper, fresh lemon/lime, yacon syrup and olive oil to your liking!*

8. Once the peppers are done roasting, remove from oven and allow to cool, however this salad can be enjoyed both warm and cold.

9. Combine the quinoa and peppers with chopped mango, avocado and fresh basil and parsley.

10. Toss everything together with your homemade ginger lime dressing, and voila! The perfect salad for a summer day.

* Yacon syrup can be substituted for maple syrup or honey.