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Print this Recipe    Sprouted Quinoa

Sprouted Quinoa Plate with Salsa and Vegetables
per serving:

35-50g (1 1/2 - 2 oz) quinoa grain

1 ripe tomato
1 spring onion (scallion, green onion)
a few leaves fresh basil
1 clove garlic

1/2 (sweet) red (bell) pepper
3 - 4 pieces baby sweetcorn
1 medium mushroom
soy sauce and balsamic vinegar to taste

1/2 serving (1/4 recipe) almond pate

Begin preparing the almond pate and the quinoa sprouts 28-24 hours
in advance. I find it best to put the almonds and quinoa to soak
at the time I would want to eat but the day before, so just after
I get back from work. After 2-4 hours, put the quinoa to sprout.
The next morning prepare the Almond Pate and keep in fridge until
the evening.

To sprout the quinoa, first wash very well (as with any time you
use quinoa) to remove the soapy-tasting saponin in the seed coat.
Then soak for 2-4 hours. Drain and rinse. Place a wet (but not
dripping) tea towel on a plate, spread the quinoa on top and put
another wet teatowel over. Keep it damp until the quinoa has sprouted
- I have read this should happen in 12 hours, but it took mine more
like 24. If not using the sprouts straight away, rinse, drain and
keep in fridge, rinsing and draining every 12 hours. Be careful,
as the sprouts are fragile. Don't expect them to look like the
beansprouts you buy in the shop; they are basically like expanded
quinoa grain (which is small and crunchy) with thin sprouts coming
out.

To make the salsa, chop everything very finely (especially the
garlic) and mix together.

To prepare the vegetables, deseed and chop the pepper, slice the
babycorn fairly thinly and chop the mushroom. Season with soy sauce
and balsamic vinegar, and mix well.

Spread the quinoa sprouts over a plate, then place a mound of the
Almond Pate in the middle. Spread the salsa in a thin ring around
the outside of the plate, then put the vegetables between the salsa
and the Almond Pate. You won't be able to see the quinoa.

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