2 Cups Quinoa, sprouted
1/2 Cup Dulse, pieces
1 Cup Bok Choy, sliced thin
1/4 Cup Basil, chopped fine
1 Cup Arugula, sliced thin
1 tsp. Nama Shoyu
1 Medium Red/Orange pepper, minced
Combine everything together and allow to marinate for about one hour. Serves 2-4
Dorit’s book: Celebrating Our Raw Nature