I admit I'm not a salad-eater (not even pasta salad,) but this is absolutely delicious! I was trying to think of what to do with my sprouted quinoa this morning... after reading about how "bitter" it can be, I was a little weary of trying to eat it plain, but low and behold I tried a bite: not bitter at all! I think it would be if I hadn't rinsed it several times (even though most commercial brands of quinoa are pre-rinsed, the saponin-coat of the quinoa seed is what makes it taste bitter, and I did notice bubbles as I rinsed it.)
NUTTY SWEET QUINOA SALAD
3/4 c. Sprouted (black) quinoa
1/2 zucchini, grated
corn from 1 raw cob
1/4 c. sunflower seeds
handful of parsley leaves
1 T flax seeds
sea salt, cracked pepper
1 yellow mango, added before serving (optional)
Quinoa, a seed rich in amino acid proteins, is related to spinach and swiss chard, and is one of the easiest seeds to sprout! It can grow green sprouts in only a few days, although I definitely like to eat it before that point. TO SPROUT QUINOA: Soak overnight in a LOT of water. Rinse for 3 minutes, and continue rinsing every 5-10 hours until sprouts appear. Simple as that. Quinoa is so easy to sprout, you can just leave it in a jar without using a sprouter lid, and make sure you rinse so it doesn't dry out. Refrigerate until ready to use.
After the quinoa is sprouted, simply mix everything else with it in a bowl. The mangoes, pepper, corn, parsley all work well with the nutty crunchy-textured quinoa. I recon this would make a nice salsa, too, but I think it's just fine on its own.
I usually look for corn that has yellow and white kernels.
|Before adding mangoes|