Sprouted Quinoa With Marinated Veggies Recipe

Name: Sprouted Quinoa With Marinated Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeno pepper; 1/2 cup julienne-cut orange bell pepper; 2 garlic cloves, thinly shaved; 1/2 cup raw shelled hemp seeds (optional)

Servings: persons

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 jalapeno pepper
1/2 cup julienne-cut orange bell pepper
2 garlic cloves, thinly shaved
1/2 cup raw shelled hemp seeds (optional)

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.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups filtered water, slightly warm, 2 cups uncooked red quinoa, 1/2 cup cider vinegar, 6 tablespoons olive oil, and more.

Yes, Sprouted Quinoa With Marinated Veggies falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sprouted Quinoa With Marinated Veggies

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