Sprouted Rice and Quinoa Green Salad

I made this salad to take to my sister-friends house for a potluck dinner. It's fresh and perfect for a sunny spring like day. It's also really easy to make.


The dressing has a healthy dose of apple cider vinegar (ACV). ACV, supports digestion by promoting the pH of the stomach helping you break down food more effectively. It is also anti-bacterial, has been shown to reduce blood sugar levels and promote weight loss.







Sprouted Rice and Quinoa Green Salad

1 cooked 1 cup of a sprouted rice and quinoa blend.

While the grains were cooking I got the rest of the salad ready.

3 cups of arugula

1 orange pepper, diced

3 celery stalks, chooped

big handful of chopped cilantro and basil

big handful of mixed sprouts

I put the arugula on the bottom, topped it with the cooked grains and topped that with the peppers, celery, fresh herbs and sprouts. Topped it all off with black sesame seeds and hemp hearts.

The dressing is such a classic of mine, i make it all the time. It's a light lemon vinagrette. Can't go wrong.

2/3 cup olive oil

1/4 cup apple cider vinegar

1/2 squeezed lemon

1 tsp mustard

1 tbsp maple syrup

1 crushed garlic clove

salt and pepper to taste.

Toss the salad and there you have it!


Enjoy. xo

© 2019 Dr. Rachel Schwartzman ND