Salads are great all year round but they are especially fitting for hot summer days.
Here is a great recipe that requires a bit of prep for sprouting but it’s so worth it! If you’re new to quinoa then you’ll discover that soaked and sprouted quinoa is even easier to digest than regular quinoa. There’s just something about awakening those enzymes that makes it easier on our bodies to digest and enjoy!
Sprouted Quinoa Salad
Basic Sprouting Guide
1. Place the quinoa in a bowl with water overnight.
2. The next morning pour the bowl in a cheesecloth bag (or nut milk bag). This will remove the water.
3. Then run the back under the faucet for another minute to rinse the quinoa. Place the cheesecloth bag back in the bowl (or a bigger bowl since it will expand!).
4. Keep the bowl on the counter, unless you live in a super hot climate that might cause mold to grow quickly.
5. Rinse the bag under water every morning and night.
6. The sprouting process should only take a few days, feel free to eat the sprouts when you choose. The length of the “little tail” is totally up to you!
For the salad, chop up the following vegetables:
• 2 Stalks celery
• 1 Tomato
• 1/2 Cucumber
• Chopped marinated mushrooms
• 1 Red bell pepper
• 1 bunch of parsley
Toss everything together with some olive oil, the juice of half a lemon, and a little sweetener like stevia or raw honey.