Lunch: Sprouted Quinoa with Marinated Veggies

Recipe by Tracy Singleton, Minneapolis, MN 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

This recipe includes superfoods such as:

Hemp Seeds

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

Instructions

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.

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