Snap Peas and Strawberries with Sprouted Quinoa

Difficulty:

1/5

Ease of Preparation: Medium

Yield: 4 servings, as a salad

Snap Peas and Strawberries with Sprouted Quinoa

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.

Ingredients:

Sprouted Quinoa:

2 cups (470 ml) quinoa
Water

Champagne Vinaigrette:

6 tablespoons (90 ml) olive oil
¼ cup (60 ml) champagne vinegar
2 tablespoons (30 ml) Dijon mustard
2 tablespoons (30 ml) honey
Salt and pepper

Salad:

2 cups (470 ml) fresh strawberries, quartered
2 cups (470 ml) sugar snap peas, cleaned and cut on a bias
½ red onion, sliced
¼ cup (60 ml) chopped mint
5 ounces (142 g) black pepper cream cheese (such as Boursin), crumbled

Method:

For the Sprouted Quinoa:

Place quinoa in a large bowl and cover with water. Let sit for 1 hour.

Rinse and drain in a fine mesh strainer and let sit for 24 hours, rinsing every 6 hours.

Sprouting will start in 24 hours and can take up to 72 hours.

For the Champagne Vinaigrette:

In a mason jar, combine olive oil, champagne vinegar, Dijon, and honey. Season with salt and pepper.

Shake to combine. Set aside.

For the Salad:

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.

Serve immediately.