Warm Sprouted Quinoa Salad

warm sprouted quinoa salad
From Stonesoup
serves 2

I love the texture of sprouted quinoa. They are the cutest looking sprouts as well. Although, my Irishman mentioned that they look like little sperms when we were having this salad for lunch recently. For some reason I feel compelled to share that tidbit. Please don’t let that put you off!

200g (7oz) sprouted quinoa
1 tablespoon sherry or rice vinegar
1 tablespoon soy sauce
1/2 bag frozen peas (250g / 9oz)
small handful goats cheese

1. Bring a small saucepan of water to the boil. Add quinoa and cook for 3 minutes.

2. Meanwhile, combine vinegar, soy sauce and 3 tablespoons extra virgin olive oil in a bowl.

3. After 3 minutes add peas to the quinoa pot. Cook for another minute or until peas are defrosted.

4. Drain quinoa and peas. Toss in the dressing and divide between 2 plates. Top with goats cheese.

VARIATIONS
short on time? – use regular (unsprouted) quinoa (100g / 3.5oz) and simmer it for 10 minutes before adding the peas.

pea-free – I love this salad with steamed broccoli instead of the peas. You could boil the broccoli in the water first then add the quinoa for the last 3 or so minutes of cooking.

dairy-free / vegan – replace goats cheese with roasted almonds.

soy-free – skip the soy sauce and season the dressing with salt instead.

can’t find quinoa? – use sprouted or unsprouted brown rice or barley instead. Adjust the cooking time.