This raw-food dish needs planning and patience, but the payoff is a salad that pops with each crunchy bite. Tracy Singleton says using cooked and cooled quinoa instead of sprouted quinoa is a fine shortcut, but the salad won't be 100% raw.
4 cups filtered water, slightly warm
2 cups uncooked red quinoa
1/2 cup cider vinegar
6 tablespoons olive oil
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 cup diced Japanese eggplant
1 cup quartered grape tomatoes
1 cup (1/2-inch-thick) slices zucchini, quartered
1 cup cucumber slices, halved
1 cup sliced snap peas
1 cup diced kohlrabi
1 cup coarsely chopped mixed herbs and flowers (such as marigold leaves, nasturtium, and parsley)
1/2 cup julienne-cut jalapeño pepper
1/2 cup julienne-cut orange bell pepper
2 garlic cloves, thinly shaved
1/2 cup raw shelled hemp seeds (optional)
Est. added sugars 0g
How to Make It
Combine 4 cups water and quinoa in a large bowl. Cover bowl with a clean kitchen towel; let stand at room temperature 6 hours. Drain and rinse quinoa using a fine sieve. Spread quinoa evenly on a rimmed baking sheet; let stand, uncovered, at room temperature 12 hours. Rinse again, and return to tray for 12 more hours, uncovered, at room temperature. Set aside 1 cup sprouted quinoa. (Reserve remaining 3 cups for another use; refrigerate in an airtight container up to 4 days.)
Combine vinegar, oil, salt, and pepper in a large bowl, stirring with a whisk. Add quinoa, eggplant, and next 9 ingredients (through garlic). Add hemp seeds, if desired; toss to combine. Let stand, refrigerated or at room temperature, for 2 hours before serving.
I was hesitant to make this but since it was a "staff fave," decided to go for it. My sprouted quinoa sat in the frig too long and became chewy, so I cooked it. Cut way back on the oil and salt, didn't use kohlrabi, hemp and jalapeño, and loaded up on the herbs from my garden (basil, oregano, thyme, rosemary, tarragon, chives, parsley.) It was amazing...hubbie and I ate the whole half recipe! Served with black bean patties smothered in a tomato/avocado/red onion salsa ( old CL favorite.)
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