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Sprouted Quinoa with Marinated Veggies

Photo: Christopher Testani; Styling: Thom Driver

Active time 25 mins
Total time 32 hrs, 25 mins

Serves 12 (serving size: 2/3 cup)

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)

Nutrition Information

  • calories 146
  • fat 10 g
  • satfat 1.2 g
  • monofat 5 g
  • polyfat 0.8 g
  • protein 4 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 209 mg
  • calcium 28 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.)

  2. 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.