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Quinoa sprouts!

After successfully sprouting the lentils, my interest in sprouting was renewed and I decided to give quinoa a try. I read that quinoa is quick and easy to sprout, and it is definitely true. It takes two days, tops, to get lovely sprouts. I used organic tricolor quinoa from the supermarket bulk section. The sprouts are so good.

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So far I have only tried them in salads. Their subtle, nutty flavor goes beautifully with a Greek salad, one of my favorites. This version of the Greek salad contains cucumber, tomato, feta, onion, spinach, olives, and a handful of quinoa sprouts topped with olive oil and black pepper.

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Tonight I tried something a little different: spinach salad with raspberries, dried cranberries, slivered almonds, blue cheese, and quinoa sprouts with pomegranate balsamic vinegar and lemon olive oil. This was fantastic.

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It’s like a dessert salad!

I went a little crazy with the quinoa and now have a sprouts that need to be eaten in a couple of days, so I’ll probably be eating a lot of these salads. But what to sprout next?

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Jared’s bread

I haven’t been doing much, since I have a dissertation deadline coming up. However, Jared has been baking bread lately, and it is both beautiful and delicious. This is his multigrain bread, made with oats, wheat germ, whole-wheat flour, and rye.

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In the lower left corner you can see a bit of his Irish soda bread, which he served with fantastic pasta made with a variety of vegetables from this week’s CSA share.

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Not only is his bread amazing, but the house smells wonderful when it is baking. Is there anything better than freshly-baked bread?