Immunity Boosting Salad - (P)(A)(K)

We love salads in my family. We literally have them almost every day and at times few times a day. Salads for me though it's not just lettuce and tomatoes. Salads are pretty much any raw vegetables I can throw in together and put some dressing over them. I make dressings myself too and one of these days I will share some recipes with you. Today I would like to share one of my favorite salads which is so high in nutrition that it could replace the whole dinner and make you feel full and healthy the same time.

The ingredients are not strict and you can make some changes. Also no any measurements of how much of every ingredient you need to put in. The main ingredient is quinoa. I love sprouting it as I love getting all the benefits from food and raw is the healthiest way to go. If you wish you can cook quinoa before adding to this salad.

Sprouted quinoa (or boiled 1 cup quinoa in 1 3/4 cup of water) Cherry tomatoes, halved Lemon (or lime) juice to taste. Don't make your salad too sour. About 1 cup of chopped fresh mint Burdock (корень лопуха - for our Russian members). Not much. 1/4 - 1/2 cup of chopped root is enough (it's ok to skip it if it's hard to find) Green squash, diced Fresh parsley, or dill, or cilantro. You can put the whole bunch like you buy it in a store. Including stems. 1-2 Tbsp minced garlic 1-2 tsp minced jalapenos or other hot pepper 1-3 tsp minces ginger oil in place of dressing. I love adding a little bit of black truffle oil and raw sesame oil into my salads because it gives that special unique flavor, but you can use the olive oil or any other you like. Nama Shoyu or soy sauce to taste (goes in place of salt and I would recommend adding it last) NOTE: To sprout quinoa, add water to it, enough just to cover the grains. In 2-3 hours, drain them with colander and leave in it overnight. In the morning rinse again or just run water over them while still in colander. The idea is to get the seeds wet. Do it about 3 times during the day. Your seeds will be ready to eat in a day or maximum two. Do not let them sprout too much. 1/4-1/2 inch sprouts are the best. After that the sprouts lose their flavor and even start developing some negative elements in them (the process developed by nature as a self-defense for young plants.)