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.
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.
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.
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?