Easy Quinoa Salad

sprouted quinoa benefits

*Sprouted quinoa unlocks several additional health benefits compared to its unsprouted form:

Nutritional Enhancements:

1. Increased protein bioavailability - Sprouting breaks down proteins into more easily digestible amino acids

2. Higher enzyme content - Activates natural enzymes that aid digestion

3. Boosted vitamin content - Particularly B vitamins and vitamin C

4. Enhanced mineral absorption - Reduces phytic acid, which can block mineral absorption

5. Increased antioxidant levels - Sprouting process increases phenolic compounds

Digestive Benefits:

• Easier to digest due to the breakdown of complex compounds

• Reduced anti-nutrients like phytic acid and saponins

• Lower risk of digestive discomfort compared to unsprouted quinoa

• Improved fiber quality for better gut health

Practical Advantages:

• Shorter cooking time than regular quinoa

• Lighter, nuttier flavor profile

• More versatile in raw food recipes

• Can be eaten raw or cooked

• Softer, more pleasant texture

Metabolic Benefits:

• Lower glycemic impact than unsprouted quinoa

• Better blood sugar regulation

• Increased enzyme production for improved metabolism

• Enhanced energy availability

INGREDIENTS

• 3 cups quinoa cooked (use sprouted quinoa for optimal benefits)

• 1 block of feta cubed (sub dairy-free)

• 1/2 cup red onion chopped

• 1 cucumber sliced

• 1 cup chopped dandelion greens or kale

• 1/2 cup parsley chopped

• 1/2 cup mint chopped

• 1/2 cup pistachios or pumpkin seeds

• 1 can chickpeas drained and rinsed

• Cherry tomatoes (optional)

• 1 lemon juiced

• 1/4 cup extra virgin olive oil

• 1/2 tsp salt

• 1/4 tsp pepper

Additions:

• Sprinkle in flaxseed or hempseed

• Pomegranate seeds

• Add protein (chicken or jarred tuna in olive oil)

INSTRUCTIONS

1. Mix all ingredients in a large bowl and toss until fully combined.

2. Make larger batch and store in mason jars for easy to-go meal.