Sprouted Quinoa with Marinated Veggies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Hemp Seeds.
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