Raw Vegetable Paella

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

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.