Quinoa and Corn Salad 

1.5 C  Quinoa 

3 C Spring water 

¾ C Spring water 

¾ C Vegetable stock, Pacific 

2 ears Corn, fresh, removed from cob 

2 T Italian parsley, chopped fine 

4         Dates, Deglet Noor 

1/3 C   Nama shoyu soy sauce 

1/3 C   Apple cider vinegar 

1         Garlic clove, minced 

1/3 oz. Ginger, minced  

1         Green onion 

1 t Toasted sesame oil 

Allow quinoa to soak in spring or filtered water overnight (or up to 1 week). This will 

allow the quinoa to begin to sprout and become more digestible. Drain quinoa, and 

bring the spring water and stock to a boil, add quinoa and cover. Turn heat to very 

low, and allow to steam for approximately 15-20 minutes. Once cooked, allow to 

cool to room temperature. Add corn and parsley to a bowl. Puree dates, nama shoyu, 

vinegar, garlic, ginger, green onion and sesame oil until well blended. Add to corn 

and parsley with the cooled quinoa. Chill and serve.