This fabulous salad comes from Hallelujah Acres' Gluten-Free Resolutions ebook. This recipe book shows you how to create a variety of gluten-free appetizers, main courses, and desserts without sacrificing taste!

Ingredients

• 28 kalamata olives, halved or quartered
• 2 cups green peas
• 2 cups chopped carrots
• 2 cups chopped tomatoes
• 1/2 cup sprouted or cooked quinoa*
• 3/4 cup pumpkin seeds
• 1/2 cup sunflowers seeds
• 3/4 cup raisins
• 8 cashews for garnish (optional)
• 2 Tbsp extra virgin olive oil or flax oil

Directions

Toss everything in a bowl. Garnish with cashews.
 

*Cooked Quinoa

1. Rinse quinoa well.
2. Bring 1 cup water to a boil. Add 1/2 cup quinoa.
3. Reduce heat, cover, and simmer for approximately 20-25 minutes.
4. Check for tenderness. If any water is left, you can cook longer or pour water off.
5. Let sit for 10 minutes off burner with lid intact. Makes 3/4 cup.