Hearty and delicious with a fresh zip, this dish is sure to be a crowd favorite!

Mexicali Quinoa

Yield: 4 Cups

3 C. Sprouted Quinoa

1 C. Corn

1/2 Finely Diced Red Onion

1/2 C. Thinly Sliced Scallion

1/2 C. Finely Diced Red Bell Pepper

1/2 C. Chopped Fresh Cilantro

Dressing:

1.5 T. Chopped Scallion

1 Clove Garlic

1 Tsp. Kelp Powder

1 Pinch Cayenne

1/2 C. Extra Virgin Olive Oil

3 T. Fresh Lemon Juice

  1. In a mixing bowl, combine the quinoa, corn, red onion, scallion, red bell pepper, and cilantro.
  2. In a blender, combine the remaining ingredients. Blend well and season to taste. Add the dressing to the mixing bowl and toss to combine.
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