sprouted quinoa salad recipe

A few days ago, I referenced a sprouted quinoa salad I made that my family loved, which I’ve typed for you here. Our next chapter is PLANT-BASED MAIN DISHES . . . to be released June 1 to the January 12 Steps subscribers. And in it, I introduce you to quinoa (pronounced keen-wah), one of my favorite whole plant foods of all time. It’s high in protein, yummy, ultra-quick to prepare. For this recipe, sprout it by just leaving the soaked/drained quinoa in a fine mesh strainer, and rinse it twice a day.

Sprouted Quinoa Salad

2 cups quinoa, rinsed well, soaked several hours, drained, and sprouted 1-2 days

Juice of 3 small or 2 large limes

1 small apple (pink lady, fuji, jonagold)

¼ cup extra virgin olive oil

1 ½ tsp. dried mint leaves (or ¼ cup fresh, chopped)

1 ½ tsp. sea salt

freshly ground black pepper

3 cups sliced red grapes

6 stalks celery, diced

1 bunch cilantro, chopped

½ cup basil leaves, chopped

3 green onions, sliced (include most of the green part)

2 cups diced broccoli or 2 red peppers, diced

1 cup raw cashews, chopped

In BlendTec, puree lime juice, apple, olive oil, mint leaves, salt, and pepper. Toss dressing with all ingredients except cashews. Marinate a few hours in the fridge if time allows. Add cashews right before serving.

5 thoughts on “sprouted quinoa salad recipe

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  1. This looks incredible. I have some quinoa and I’m going to start this tomorrow. We love quinoa and have a recipe that has mint and oranges in it. This sounds FANTASTIC! Thanks for writing this one up!

  2. I want you to write down in your journal HOW YOU FELT after a fully raw, sprouted, live meal like this one (a big plate of this sprouted-quinoa salad). Do you have more energy? Is your digestive system at peace? Did you think to yourself, “I want to feel like this more often?” I’m betting on YESSES.

    It’s foreign to lots of people, but those who try live/sprouted foods never want to go back. Backup on this opinion, anyone?

  3. Okay, so I took the challenge. I sprouted the quinoa and ended up with a tropical jungle in my sieve within a day. I served this salad with a few modifications; I added some agave nectar because… well, apparently I have a sugar addiction (see my Sugar Rush post on the 12 step blog). My husband is a great sport about trying new things and he seemed to like it. The real surprise came when I decided to feed this salad to my 1 year old and she LOVED it. She ate until the serving bowl was empty! I asked DH how he felt after dinner; he said that he felt well satiated and content. I am a little leery of sprouted foods because they often have a pungent aroma but the dressing took care of that issue.

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