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.
2 cups (470ml) quinoa
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
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
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.
In a mason jar, combine olive oil, champagne vinegar, Dijon, and honey. Season with salt and pepper.
Shake to combine. Set aside.
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.