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Gallery Sprouted Summer Salad Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/4 cup white-wine vinegar 1/4 cup extra-virgin olive oil Sea salt 1 small hot chili pepper, sliced 1/2 red onion, sliced 1 pineapple, peeled, cored, and sliced 1/4 cup raw cashews 1/2 cup sprouted quinoa (see below) 1/4 cup fresh mint leaves
Cook’s Notes To sprout your own quinoa, place 1/4 cup quinoa in a mason jar and cover top with cheesecloth. Secure with metal ring or rubber bands. Fill jar with water and let quinoa soak overnight. Drain. Rinse quinoa with water and drain twice a day for up to 2 days, until roots are about 1/2-inch long. (Quinoa should not dry out completely.) Once sprouted, rinse thoroughly and use immediately or transfer to an airtight container and refrigerate for up to 2 days. Makes 1/2 cup.
Gallery Sprouted Summer Salad
Recipe Summary Servings: 6
Gallery
Sprouted Summer Salad
Sprouted Summer Salad
Sprouted Summer Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/4 cup white-wine vinegar 1/4 cup extra-virgin olive oil Sea salt 1 small hot chili pepper, sliced 1/2 red onion, sliced 1 pineapple, peeled, cored, and sliced 1/4 cup raw cashews 1/2 cup sprouted quinoa (see below) 1/4 cup fresh mint leaves
Directions
In a small bowl, whisk vinegar and oil. Season with salt. Add chili and onion and toss. Let stand 10 minutes.
Arrange pineapple on a platter. Top with cashews, sprouted quinoa, and mint. Drizzle with chili-onion mixture.
Cook’s Notes To sprout your own quinoa, place 1/4 cup quinoa in a mason jar and cover top with cheesecloth. Secure with metal ring or rubber bands. Fill jar with water and let quinoa soak overnight. Drain. Rinse quinoa with water and drain twice a day for up to 2 days, until roots are about 1/2-inch long. (Quinoa should not dry out completely.) Once sprouted, rinse thoroughly and use immediately or transfer to an airtight container and refrigerate for up to 2 days. Makes 1/2 cup.
Cook’s Notes
To sprout your own quinoa, place 1/4 cup quinoa in a mason jar and cover top with cheesecloth. Secure with metal ring or rubber bands. Fill jar with water and let quinoa soak overnight. Drain. Rinse quinoa with water and drain twice a day for up to 2 days, until roots are about 1/2-inch long. (Quinoa should not dry out completely.) Once sprouted, rinse thoroughly and use immediately or transfer to an airtight container and refrigerate for up to 2 days. Makes 1/2 cup.
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All Reviews for Sprouted Summer Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sprouted Summer Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
