Spring Detox Bowl
⅓ cup of dry lentils sprouted, see directions for how to sprout
⅔ cup of dry quinoa sprouted, see directions for how to sprout
½ cup of edamame beans
1 cup broccoli, diced
1 cup carrot, grated
½ cup green onion, diced
¾ cup pineapple, diced
2 tbsp rice vinegar
2 tbsp soy sauce or tamari, gluten-free
2 tbsp maple syrup
1 tbsp miso, gluten-free
1 clove garlic
1 tsp fresh ginger, grated
Yields approx 1 cup
2-3 days before start preparing lentils and quinoa to sprout. Quinoa sprouts really quick you might want to start it a day after the lentils. See the article about How to Sprout for directions.
Lightly steam the lentils and quinoa just to neutralize any irritants that might upset the stomach. Once you have finished steaming place in a large mixing bowl.
Lightly steam the broccoli and edamame. Once steaming is complete, add to mixing bowl with the rest of the veg, lentils, and quinoa.
Prepare the dressing by placing pineapple, rice vinegar, soy sauce, miso, ginger, garlic, maple syrup and pepper in the blender and pulse until smooth. (I left out sea salt because I find the soy sauce and miso makes it salty enough)
Pour dressing over salad and mix together. Optional garnish with chive flowers