Raw Vegan Savory Sprouted Quinoa Salad

Sprouted Quinoa
Sprouted Quinoa. " sprouted quinoa salad-2" ( CC BY 2.0) by jules:stonesoup
Ratings (4)
  • Total: 30 mins
  • Prep: 30 mins
  • Cook: 0 mins
  • Sprout Time: 36 hrs
  • Yield: 2 servings
Nutritional Guidelines (per serving)
291 Calories
4g Fat
56g Carbs
13g Protein
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Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 291
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 871mg 38%
Total Carbohydrate 56g 20%
Dietary Fiber 8g 30%
Protein 13g
Calcium 248mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for a highly nutritious raw food salad requires that you first sprout the quinoa. This will take anywhere from 1 to 2 days depending on your climate. But the process itself is super duper simple and well worth it for the unique and satisfying crunchy goodness the salad provides. Sprouting grains multiplies their nutrient profile and offers you a host of beneficial effects. Serve this salad as a main course or a hearty side dish. I find one of the best ways to serve this salad is over a bed of lettuce (and arugula too!).

Ingredients

  • For the Vegetable Marinade:
  • 1/2 cup water
  • 1 tablespoon nama shoyu
  • 1 teaspoon​ agave nectar
  • 1/2 teaspoon balsamic vinegar
  • 1/2 teaspoon stone-ground mustard
  • 1 clove garlic (minced)
  • For the Salad:
  • 3 cups assorted diced vegetables (such as portobello mushrooms, red bell peppers, carrots, red onion, zucchini, etc)
  • 1 cup sprouted quinoa
  • 1 tablespoon chopped fresh herbs (such as parsley, oregano, thyme, sage, rosemary, etc.)
  • 2 tablespoons sliced kalamata olives (optional but so yummy)
  • 1/4 teaspoon sea salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Pinch cayenne

Steps to Make It

1. Mix all of the Vegetable Marinade ingredients together with a whisk or fork and place in a bowl or casserole dish along with the diced vegetables. Allow the veggies to marinate for at least 30 minutes or up to 2 to 3 hours in the refrigerator.

2. Add the sprouted quinoa, and all the remaining ingredients and stir well. Serve immediately or store in an airtight container in the fridge for 1 or 2 days. The sprouts won't last very long so eat it up soon!