Monday, May 27, 2013

How to Make . . . Sprouted Quinoa

This is my tasty dinner today - a combination of protein-rich sprouted quinoa and a rainbow of nutritional veggies in a simple Asian dressing!

How to sprout quinoa:
  • 1/2 cup dry quinoa = 1-1/2 cups sprouted quinoa
  • Soak 1/2 cup quinoa in 1/2 cup water for 3-4 hours
  • Drain and rinse really well
  • Leave quinoa to sprout in a strainer and cover with a towel
  • Rinse twice a day for 2 days until you see long tails

Asian Sprouted Quinoa Salad
Yield:  3-4 servings

1 cup sprouted quinoa
1 cup thinly sliced purple cabbage, cut in 1" long pieces
1 cup grated carrots
1 cup diced red bell pepper
1 cup snap peas or snow peas, cut in 1" chunks
1/4 cup sliced green onion
Optional:  1 bunch chopped Bok Choy blends nicely into this salad

2 Tbsp Sesame oil (or 2 tsp raw Tahini)
2 Tbsp rice vinegar
2 Tbsp gluten-free Tamari
2 Tbsp Agave or Honey
1/4 cup slivered raw nuts that have been soaked (almonds or cashews)
  • Combine sprouted quinoa, cabbage, carrots, pepper, peas, and green onion in a bowl
  • Whisk together the oil, vinegar, Tamari, Agave, and set aside
  • Toss the dressing with the salad, sprinkle with the nuts, and serve in a bowl 
  • OR fill a cabbage leaf with the tossed salad and serve with raw rye bread spread with coconut oil

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