Photo: Christopher Testani; Styling: Thom Driver
Active Time
25 Mins
Total Time
32 Hours 25 Mins
Yield
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.
 

How to Make It

Step 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.)

Step 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.

Ratings & Reviews

Surprisingly tasty!

bjane1
June 25, 2016
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.)