Raw Vegetable Paella

Name: Raw Vegetable Paella Recipe
Yield: 4
Ingredients: 1 red pepper cut into thin strips; 1 yellow pepper cut into thin strips; 1 cup chopped asparagus; 2 white onions sliced into fine rings; 5 cloves garlic crushed; 4 stalks celery juiced; 2 lemons juiced; 1 cup quinoa sprouted and rinsed; 2 ripe tomatoes chopped; 4 sun dried tomatoes soaked at least 2 hours drained and chopped; 4 jumbo black olives pitted and finely chopped; 1 teaspoon saffron; 1 teaspoon paprika; fresh herbs edible flowers and spices of your choice

Number of Servings: 4

Ingredients

1 red pepper, cut into thin strips1 yellow pepper, cut into thin strips1 cup chopped asparagus2 white onions, sliced into fine rings5 cloves garlic, crushed4 stalks celery, juiced2 lemons, juiced1 cup quinoa, sprouted and rinsed2 ripe tomatoes, chopped4 sun dried tomatoes, soaked at least 2 hours, drained and chopped4 jumbo black olives, pitted and finely chopped1 teaspoon saffron1 teaspoon paprikafresh herbs, edible flowers and spices of your choice

Directions

Place the peppers, asparagus, onions and crushed garlic in a bowl. Mix the celery and the lemon juice and pour it over the vegetables. Let them marinade for 1 to 3 days, until soft and juicy.

Meanwhile, sprout the quinoa overnight in water or carrot juice. In a bowl, combine the fresh and sun-dried tomatoes, olives, saffron and paprika.

Rinse the quinoa well, place in a dish. Pour the tomatoes and olives over the rice. Add the marinated vegetables and stir the whole dish well.

Pour on a few tablespoons of the marinade, and leave the dish to stand in a non-refrigerated spot for 12 hours before serving. Serve with chopped fresh herbs, spices and flowers scattered over the top.

Number of Servings: 4

Recipe submitted by SparkPeople user BIPOLARPRINCESS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving