- 1/2 C water
- 1 Tbl nama shoyu
- 1 tsp agave nectar
- 1/2 tsp balsamic vinegar
- 1/2 tsp stone-ground mustard
- 1 clove garlic, minced
- 3 C assorted diced vegetables, such as portobello mushrooms, red bell peppers, carrots, red onion, zucchini, etc.
- 1 C sprouted quinoa
- 1 Tbl chopped fresh herbs such as parsley, oregano, thyme, sage, rosemary, etc.
- 2 Tbl sliced kalamata olives (optional)
- 1/4 tsp sea salt, to taste
- 1/4 tsp black pepper, to taste
- Pinch cayenne
- Mix all of the vegetable marinade ingredients together with a whisk or fork and place in a bowl or casserole dish along with the diced vegetables. Allow the veggies to marinate for at least 30 minutes or up to 2 to 3 hours in the refrigerator.
- Add the sprouted quinoa, and all the remaining ingredients and stir well. Serve immediately or store in an airtight container in the refrigerator for 1 or 2 days. The sprouts won’t last very long so eat it up soon.
- Wash 1 cup of sprouted quinoa several times, swishing with your hand, until the water runs clear. Drain thoroughly.
- Combine quinoa with 2 cups of water (or broth) in a heavy pot. Add a pinch of salt (optional).
- Bring to a boil, cover, reduce heat to low, and simmer gently for about 15 minutes or until tender but maintains a pleasant crunch and the water is absorbed. The spiral thread-like part of the grain detaches when the grain is ready, so that you can see little squiggly threads. Let stand, covered for 5 minutes.
- Fluff with a fork. Note: Alternatively, to prepare without cooking: Soak sprouted quinoa in hot water until tender, about 30 minutes.