From Go with your Gut Cookbook By Robyn Youkilis
1 cup uncooked quinoa (or 2 cups salad greens)
1 daikon radish, grated
2 carrots, grated
1/2 to 1 cup mix of microgreens and/or sprouts of any kind
1/2 bunch fresh mint leaves, roughly chopped or torn
1 avocado, diced
Handful of raw sunflower seeds
Juice of 1 lemon, preferably Meyer
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
1/8 teaspoon cayenne pepper
Cook the quinoa. Drain and use it warm or refrigerate it until cold depending on your preference.
To make the salad, combine all the ingredients thoroughly and serve immediately!