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Snap peas and strawberries with sprouted quinoa
Sprouting your own quinoa shoots is an easy and fun project to do at home, even for those without a traditional green thumb. These crisp, nutty sprouts beg for the company of sweet strawberries, juicy snap peas and creamy cheese.
SERVES
4
Ingredients
Sprouted Quinoa
- 2 cups (470ml) quinoa
- Water
Champagne Vinaigrette
- 6 tablespoons (90ml) olive oil
- 1/4 cup (60ml) champagne vinegar
- 2 tablespoons (30ml) dijon mustard
- 2 tablespoons (30ml) honey
- Salt and black pepper, to season
Salad
- 2 cups (470ml) fresh strawberries, quartered
- 2 cups (470ml) sugar snap peas, cleaned out
- 1/2 red onion, sliced
- 1/4 (60ml) mint, chopped
- 5 oz (142g) black pepper cream cheese, crumbled
Directions
Sprouted Quinoa
- Place quinoa in a large bowl and cover with water. Let's sit for one hour.
- Rinse and drain in a fine-mesh strainer and let sit for 24 hours, rinsing every six hours.
- Sprouting will start in 24 hours and can take up to 72 hours.
Champagne Vinaigrette
- In a mason jar, combine olive oil, champagne vinegar, Dijon, and honey. Season with salt and pepper.
- Shake to combine. Set aside.
Salad
- In a large bowl, mix strawberries, snap peas, onion, mint, and half of the sprouted quinoa.
- Add half of the dressing, season with salt and toss.
- Toss the other half of the sprouted quinoa with dressing and salt separately.
- Place dressed quinoa in the bottom of a salad bowl. Top with mixed salad. Drizzle extra dressing and sprinkle crumbled black pepper cream cheese over the salad.
- Serve immediately. Enjoy!
