The Sprouted Kitchen Cookbook: Quinoa Salad Recipe (2024)

The Sprouted Kitchen Cookbook: Quinoa Salad Recipe (1)

5.13.15

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The Chalkboard Editorial Team

    Food and Nutrition, Healthy Gluten Free Recipes, Healthy Recipes

    They’re not just for soup anymore: there’s something about eating from a bowl that makes any meal more fun. From smoothies to soba noodles, we feel like a kid every time we ditch plates and cups and go for the bowls (maybe it’s the idea that we can throw pretty much anything together, tack “bowl” onto the title, and deem it a culinary masterpiece). The Sprouted Kitchen, the food blog we love to stalk on Instagram and beyond, has taken our bowl obsession to another level with their new cookbook,The Sprouted Kitchen Bowl and Spoon–a collection of simple, healthy meals the way we all love to eat them: in a bowl. Invite a couple of friends over to the house for a pre-summer gathering and whip up this well-balanced, nutrient-dense quinoa bowl recipe for the crowd. No plates allowed.

    In the summer, I try not to spend as much time in the kitchen prepping; I lean toward meals that are quick and light. The goal is to make a few things in bulk that will keep for a few days and that I can throw together for easy meals. This salad packs up well for beach days or picnics, and is just as great with a couple of fried eggs on top for brunch. The simplicity beckons you to use fresh summer corn and tomatoes. While it’s a simple crowd-pleasing (vegetarian, gluten-free) dish for dinner al fresco with friends, the fact that both the quinoa and kale can hold up dressed for a few days make it a lovely dish to keep on hand for quick meals.

    I use a 1 to 1.5 ratio of quinoa to water here because I like it on the al dente side for salads. This leaves you with individual grains as opposed to mush. If you find yours in need of a bit more liquid, just add a couple more tablespoons. I bake the tomatoes to hover somewhere between oven-dried and fresh. I like the bits of juice and alsothe concentrated sweetness that the oven imparts to these summer gems. Leave them raw if you’re in a hurry, but baked, they make the salad special if you have the time.

    Bowl + Spoon’s Summer Quinoa Salad
    serves 4

    ingredients:

    For the salad:
    ½ cup quinoa (or 1 cup cooked and cooled quinoa)
    ¾ cup of water or broth
    ¾ pound cherry tomatoes
    1 Tbsp extra-virgin olive oil
    sea salt and freshly ground pepper, to taste
    1¼ cup corn kernels, from 2 small ears of corn
    2½ cups stemmed and finely chopped kale
    ¾ cup chopped cilantro
    ⅓ cup toasted pine nuts
    ½ cup crumbled ricotta salata or feta cheese

    For the dressing:
    2clovesgarlic
    2teaspoon Dijon mustard
    2tablespoons rice winevinegar
    3tablespoons extra-virgin olive oil
    ¼ cup buttermilk
    Sea salt andfreshly groundpepper

    directions:

    Rinse and drain the quinoa. Put it in a pot with the water. Bring it to a simmer, cover, and cook for 15 minutes. Fluff it with a fork, turn off the heat, set the cover ajar, and set aside to cool completely.

    Place a rack in the upper third of the oven and preheat to 325ºF. Halve the tomatoes and spread them on a parchment-lined, rimmed baking sheet. Drizzle on ½ tablespoon of the olive oil, a pinch of salt and pepper, and toss everything to coat. Spread the tomatoes in an even layer and roast for 30 to 35 minutes until slightly dried at the edges. Remove to cool.

    Heat the remaining olive oil in a large frying pan over medium-high heat. Add the corn kernels and sauté, only stirring once or twice, for 2 minutes to just char the outside. Set aside to cool. Both of these steps may be done 1 day in advance.

    In a large mixing bowl, combine the cooled quinoa, kale, and cilantro. When the tomatoes and corn are completely cool, add them along with the pine nuts and cheese to the bowl.

    For the dressing, in a food processor or with a mortar and pestle, pulse or smash the garlic cloves. Add the mustard, vinegar, olive oil, buttermilk, and a hearty pinch of salt and pepper and mix everything to combine.

    Toss the salad with the desired amount of dressing. This salad will keep, covered, in the fridge for 3 days.

    The Sprouted Kitchen Cookbook: Quinoa Salad Recipe (4)

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    Comments

    1. This looks great, but is there a list of ingredients needed for the dressing?

      sara | 05.13.2015 | Reply

      • Looks and sounds delicious but as others mentioned, the recipe is not listed in its entirety.

        Shilo | 05.15.2015 | Reply

    2. yum. missing ingredients for dressing but also a few for the salad – pine nuts, cheese…love bowl foods :O

      leigh | 05.14.2015 | Reply

      • Hi Leigh, everything’s there now. Good catch!

        The Chalkboard | 05.15.2015 | Reply

    3. Hello,

      The amount of pine nuts and type/amount of cheese seem to be missing from the Bowl + Spoon’s Summer Quinoa Salad recipe. Would you kindly send that information. Sounds like a delicious salad! Thank you

      Naomi | 05.14.2015 | Reply

      • Our mistake – it’s all in there now. Good catch!

        The Chalkboard | 05.15.2015 | Reply

    4. This salad looks amazing I can’t wait to try it. I love quinoa and its such a healthy gluten free grain so the more recipes with it are great 🙂

      Renee | 05.14.2015 | Reply

    Leave A Comment

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    The Sprouted Kitchen Cookbook: Quinoa Salad Recipe (2024)

    FAQs

    How to use sprouted quinoa? ›

    You can eat them raw once they've sprouted. Use quinoa sprouts as a gluten-free alternative to grains such as couscous and rice. Sprouted quinoa is perfect for making healthy salads, taco's, pilaf's, sushi and soups. You can stuff vegetables with it and much more.

    What is the white stuff in quinoa? ›

    That weird little string coming out of quinoa is normal.

    When quinoa is cooked, the “germ” comes out of each seed. It looks like a string and it is nothing to be afraid of.

    How to flavor up quinoa? ›

    I find that some of the best seasonings for quinoa are cumin, dried bay leaf, turmeric, and salt, and black pepper. I also love to flavor it with fresh garlic and herbs such as parsley, dill, and cilantro. You can add the seasonings of your choice into the pot at the same time with the liquid and cook it as directed.

    What are the little sticks in quinoa? ›

    You can't see it in its dry form, but the seed's or kernel's germ or bran (or tail, whatever) comes out right about the time your boiled/steamed quinoa is finished cooking. The little sprout is actually the plant's endosperm, the food that feeds the seedling while it's growing, and boy is it nutritious.

    Is sprouted quinoa healthier than regular quinoa? ›

    Sprouting quinoa allows it to be eaten raw. it also makes it more digestible as it breaks down complex carbs. Sprouted quinoa contains all the nutrients of cooked quinoa such as high levels of iron, potassium, and magnesium, as well as added benefits due to the germination process.

    Does sprouted quinoa need to be rinsed? ›

    It's important to rinse the quinoa this often to prevent it from souring. Allow the quinoa to spout over 24-36 hours total, or until sprouts appear to your liking. Flavor of the quinoa is best within a 36 hour period, going longer can give the sprouts a slight lemon or tart flavor.

    Is quinoa healthier than rice? ›

    Quinoa is rich in both fiber and protein, contains a much higher amount of other nutrients, and has a similar fluffy texture to the rice. A cup of quinoa contains twice more protein and about 5 g more fiber than white rice. Quinoa contains fewer calories and carbohydrates than white rice.

    Is quinoa a carb or protein? ›

    Quinoa is considered a carbohydrate because it contains many carbs per serving. Although it contains some protein, the macronutrient distribution is closer to what you find in other grains and starches.

    Is quinoa good or bad for you? ›

    Quinoa is considered a whole grain, which is better for you than refined grains like white flour. Quinoa has a glycemic index of 53, which is a measure of how quickly it will raise your blood sugar levels. That score puts quinoa in the middle range of “good” vs. “bad” carbs.

    What makes quinoa taste better? ›

    Strong flavors like onions or spices work too. In a soup, you can add spices and other flavors like celery, carrot, etc. We make an amazing fried quinoa recipe that includes lots of green and white onions, which covers up the flavor of the quinoa. It tastes much better than if we'd cooked it in plain water.

    What should I season quinoa with? ›

    If you're serving it as a simple side, season it first. At the very least, toss it with salt, pepper, lemon or lime juice, and a drizzle of olive oil. To kick it up another notch, stir in chopped herbs, minced garlic, toasted nuts, or crumbled feta cheese, or use it in one of the quinoa recipes below!

    What can I add to quinoa to make it tastier? ›

    13 Ways To Add More Flavor To Quinoa
    1. Cook it in broth instead of water. ...
    2. Dress it with a vinaigrette. ...
    3. Mix cooked quinoa with caramelized onions. ...
    4. Infuse it with dried fruit and fruit scraps. ...
    5. Add oil and salt to cooked quinoa. ...
    6. Toast uncooked quinoa. ...
    7. Don't skimp on the garlic. ...
    8. Season your water with spices.
    Jul 21, 2023

    What is quinoa called in English? ›

    Quinoa (pronounced KEEN-wah) is the seed of the Chenopodium quinoa plant. Botanically speaking, it's not a grain. However, it's often called a “pseudograin” because it's similar in nutrients and eaten the same way as cereal grains ( 1 ). Quinoa was first grown for food 7,000 years ago in the Andes.

    Why is there undigested food in my stool quinoa? ›

    High-fiber foods that are largely indigestible include: Beans Whole grains, such as quinoa Peas, nuts, such as sunflower seeds, flaxseeds or sesame seeds Shells of various types Vegetables, such as bell peppers or tomatoes. Corn is a particularly common culprit for undigested food left over in the stool.

    What are the curly things in quinoa? ›

    When you cook quinoa, the cooking process releases what looks like a little curly tail coming from the seed. That's just the germ of the seed, which separates slightly when the quinoa is fully cooked.

    Can you eat raw sprouted quinoa? ›

    That is, until I discovered that quinoa seeds can be sprouted and eaten as raw, live food in salads and wraps. Turns out, it sprouts almost as quickly as it cooks.

    Does sprouted quinoa taste different? ›

    Sprouting quinoa aids in digestibility and reduces bitterness (saponin), resulting in a lighter, more subtle flavour.

    What's the difference between sprouted quinoa and regular quinoa? ›

    Quinoa has more protein than any cereal or grain and contains all nine amino acids. Sprouting makes these nutrients more available by activating enzymes in the seeds that break down phytic acid, which binds to minerals and other nutrients, making them unavailable to your body.

    References

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