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For a lot of people summertime is a huge time for grilling, over the fire cooking, and even deep frying, but sometimes food doesn’t need all that fuss and just needs to have a little bit of care and time to make it into something absolutely delicious that is great for you and gives your body every last drop of nutrients possible to fuel all of those fun adventures that are going on all summer long. So load up your grocery carts with all the colorful vegetables you love and get ready for a fantastic raw summer medley!
Even though I eat fairly clean on a daily basis, sometimes summer can get the best of even me and the splurging begins. But then I always need something delicious but incredibly clean, and usually raw, to get me back on track. This recipe is just that. Incredibly healthy and filled with so many amazing flavors that eating clean will be no chore at all. Although it does take a long time to get started, a lot of the work can be done without you even there to see it happen and can also be done well in advance, so whenever you are in the mood you can simply throw it all together and enjoy.
One of the best parts of this recipe is that in addition to being great for you, you can make it a few different ways. It can be made with all of the ingredients as directed by the recipe below or you can take out and add in vegetables to fit your taste. Another great way is perfect for those times that you need to make a large batch to share with all of your friends or your entire family. Instead of combining all of the ingredients into one big medley, keep each ingredient separate and allow people to build their own so they can make the perfect salad for themselves.
- 2 cups water
- 1 cups uncooked red Quinoa
- 1 cup Japanese eggplant, diced
- 1 cup grape tomatoes, quartered
- 1 cup zucchini, quartered sliced
- 1 cup cucumber slices, halved
- 1 cup snap peas,sliced
- 1/2 cup fresh parsley, chopped
- 1/2 cup red bell pepper, julienne
- 1/2 cup orange bell pepper, julienne
- 1/2 cup yellow bell pepper, julienne
- 2 garlic cloves, thinly shaved
- 1/2 cup raw shelled hemp seeds
- 1/2 cup apple cider vinegar
- 6 tablespoons olive oil
- 1 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Combine water and quinoa in a medium sized bowl and allow to stand for 6 hours.
- Strain out water and spread quinoa onto a tray and allow to sit for 12 hours. Place quinoa back into a bowl, rinse, and lay back out on a tray for another 12 hours. You may repeat this up to two more times if your quinoa has not sprouted.
- Once quinoa is finished, take a large bowl and combine quinoa with vegetables, garlic, and hemp seeds, mixing until evenly distributed.
- Set mixture aside and whisk together vinegar, oil, salt, and pepper in a small bowl and then pour over the top of the vegetable and quinoa combination. Tossing the entire mixture until all vegetables are coated.
- Allow to chill for at least 2 hours before serving.