Asian Sprouted Quinoa Salad

1 c of sprouted quinoa (see previous post)

1 red pepper finely diced

1 c. cabbage finely sliced

2 grated carrots

1/4 finely chopped green onions

 asian dressing (see below)

1/4 cup of toasted sliced almonds

Toss all ingredients, except almonds, together. Store in refrigerator until ready to serve, top with almonds. 

This made 2 lunch servings for me.

Asian Dressing

2 T. rice wine vinegar

2 T. sesame oil

2 T. honey

2 T. tamari or low sodium soy sauce

Mix/whisk together. 

I use a small plastic container with screw lid and shake until combined.

This dressing is quite versatile, used on salads, recipe above, marinades, etc.

Sprouting Quinoa

I had never sprouted any grains before and then I came across a recipe that called for sprouted quinoa. So I figured, why not! It was super easy and worked better than I ever thought it would, end result: yummy quinoa sprouts. So here's the directions:

Soak 2/3 cup quinoa in distilled water for 40min at room temp in glass cookware. Rinse then cover again in distilled water, cover dish leaving small opening for air and cover completely with dish towel set aside at room temperature for 8-10 hrs. Repeat 1-2 times to desire length of sprout. Shorter sprouts last longer in refrigerator. For that reason I only did it twice. I then stored quinoa in refrigerator. Not by planning but by timing I let them sit in the refrigerator for 2 more days before using them in a recipe and the quinoa continued to sprout. I used them for a Asian Sprout Recipe I had found and it was delicious. The sprouts had a nutty taste, not anything like the grassy taste of the typical sprouts one may think of that are commonly seen in grocery stores/restaurants.

Sprouts after 2 days in refrigerator.