Rating: 5 stars
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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. 

Tracy Singleton, Minneapolis, MN
Recipe by Cooking Light July 2016

Gallery

Christopher Testani; Styling: Thom Driver

Recipe Summary

active:
25 mins
total:
1 day
Yield:
Serves 12 (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

Nutrition Facts

146 calories; fat 10g; saturated fat 1.2g; mono fat 5g; poly fat 0.8g; protein 4g; carbohydrates 11g; fiber 2g; cholesterol 0mg; iron 2mg; sodium 209mg; calcium 28mg; sugars 2g; added sugar 0g.
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