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Raw Vegetable with Quinoa Recipe Video
|Mushrooms||4 , sliced|
|Zucchini||1⁄4 , sliced|
|Sea salt||1 Teaspoon|
|Tamari/Soy sauce||1 Tablespoon|
|Bok choy stems||4 , sliced|
|Tomato||1 , diced|
|Sesame oil||1 Tablespoon|
|Toasted sesame oil||1 Teaspoon|
|Quinoa/Quinoa||1 Cup (16 tbs)|
Calories 430 Calories from Fat 126
% Daily Value*
Total Fat 14 g22%
Saturated Fat 1.9 g9.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1242.6 mg51.8%
Total Carbohydrates 61 g20.5%
Dietary Fiber 8.4 g33.6%
Sugars 3.6 g
Protein 16 g32.4%
Vitamin A 71.6% Vitamin C 71.8%
Calcium 14.8% Iron 30%
*Based on a 2000 Calorie diet
If you want to make a fully raw meal, use sprouted quinoa instead. Soak the quinoa for 2 hours, drain, and let sit in a mason jar covered with cheesecloth or mesh upside down to allow drainage. Quinoa will start to sprout in 1-2 days. It should be eaten before the tails get too long.
To soften the vegetables without cooking, put the mushroom and zucchini slices in a large bowl with a lid. Sprinkle sea salt and tamari on them, shake, and leave to marinate for at least 20 minutes. Shake again as often as you like. For the bok choy, sprinkle some sea salt on it and lightly massage it for a minute or two. Add it to the bowl, along with the diced tomato.
Mix the oils and tamari together and pour over the raw stir fry. To keep things 100% raw, you would need to replace the tamari with a raw soy sauce or and omit the toasted sesame oil.
Serve over the cooked or sprouted grain. I hope you enjoy this raw vegetable recipe, the latest of my healthy vegan recipes.