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Serves 1

Sprouted Quinoa:
    35-50g (1 1/2 - 2 oz) quinoa grain
Salsa:
    1 (preferably ripe-ish) tomato
    1 spring onion (scallion, green onion)
    a few leaves fresh basil
        (don't sub dried, better to omit)
    up to 1/2 clove garlic
        (omit if you hate raw garlic)
Vegetables:
    1/2 (sweet) red (bell) pepper
    3 - 4 pieces baby sweetcorn
    1 medium mushroom
    soy sauce and balsamic vinegar to taste (optional)
To Serve:
    1/2 serving (1/4 recipe) Almond Pâté
         (or 4 tbsp other raw nut or seed pâté)

1. Begin this recipe 24-28 hours in advance to allow for sprouting and soaking. First prepare, soak and sprout the quinoa. You could set the almonds soaking for the pâté at the same time.

2. To prepare the salsa, chop everything very finely (especially the garlic) and mix together.

3. To prepare the vegetables, deseed and chop the pepper, slice the babycorn fairly thinly and chop the mushroom. Season with soy sauce and balsamic vinegar if using, and mix well.

4. Spread the quinoa sprouts over a plate, then place a mound of the Almond Pâté in the middle. Spread the salsa in a thin ring around the outside of the plate, then put the vegetables between the salsa and the Almond Pâté. You won't be able to see the quinoa.

5. Eat and enjoy!

Courtesy of: Kate's Cookery Site - Raw Food