Sprouted Quinoa Salad with Apricots

Quinoa is a rich source of dietary fiber, potassium, magnesium, iron, zinc, calcium, vitamin E and phosphorus. Quinoa is also gluten-free, making it a good grain substitute for people with wheat sensitivities. Sprouting produces enzymes which aid digestion and also helps the absorption of minerals. For easy directions on sprouting quinoa, check out these instructions from Healy eats real.
If you’re searching for a light summer salad, look no further! This light and delicious salad features sprouted quinoa along with fresh apricots, oakleaf lettuce, onion and a basic white balsamic vinaigrette. It's perfect for the lunch or a picnic.

Salad	White Balsamic Vinaigrette
150 g Quinoa 1 head Oakleaf lettuce 1 Small red onion, sliced 8 Fresh apricots, pitted and quartered	30 ml Balsamic Bianco 10 ml Freshly squeezed lemon juice 100 ml Extra virgin olive oil 20 ml Macadamia oil 2 Garlic cloves, finely chopped 1 tsp Dijon mustard 1/3 tsp Salt 1/2 tsp Freshly ground black pepper

Combine all the ingredients into your jar or shaker and seal well. Shake vigorously to thoroughly mix together all ingredients and emulsify the oils and mustard. Shake vigorously before use.
Rinse quinoa thoroughly and place in a jar or bowl and cover generously with cold water. Let quinoa soak for about 8 hours or overnight.
Drain and rinse the quinoa. Place a piece of cloth over the neck of the jar and secure with a rubber band.Place jar in a bowl with the cloth covered side down so the excess water will drain out. You can drain the quinoa in a colander lined with a kitchen towel. Repeat this rinsing step twice a day for two days. You will see little thread-like sprouts coming from the quinoa.
The sprouted quinoa can be eaten raw or if preferred, just cook them with equal parts of water for about 20 minutes.
Place sprouted quinoa, oakleaf lettuce, sliced red onions and quartered apricots in a mixing bowl. Dress with vinaigrette and toss until well combined.

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Sprouted Quinoa Salad with Apricots