Recipe: Sprouted Lentil Quinoa Salad

Recipe: Sprouted Lentil Quinoa Salad




I love the crisp crunch of fresh sprouts in salads and what could be fresher than making a salad with Lentil Sprouts that you sprouted yourself? Don’t worry, sprouting is super simple, no special equipment required.

This is actually a return engagement for this recipe here on Fox in the Kitchen. I first published it back in October 2012 as part of my Must Make Monday series. Which reminds me I haven’t done a recipe roundup since the Super Bowl Paleo Recipe Roundup at the end of January. Me thinks it’s time to get working on an Easter Recipe Roundup.

Anyhow, (sorry…I’m easily distracted) this is one of my favourite year-round salads and the first recipe I thought of when I heard about the Lentil Recipe Revelations Challenge hosted by Canadian Lentils. So today, I decided to take a break from working on my blog makeover (more about that in a later post) so I could enter this Recipe in the Contest.

I will love you forever if you could take a moment and pop on over to Canadian Lentils Facebook Page and ‘Like’ my Recipe. More Likes, equals a better chance of winning :-)

Now, about the recipe, you start by sprouting green lentils a couple of days before you make the salad. You begin the sprouting process by placing dried green lentils (note: red lentils cannot be subbed for green) in a bowl. Add a generous amount of water to completely cover the lentils, with about an inch or two of extra water. Cover container with a lid, or plastic wrap. Leave the lentils to soak for about 8 hours, drain, rinse and place in a mason jar, or glass bowl. Cover with a damp cloth and leave at room temperature in a dark place. Rinse green lentils at least twice a day, or about every 6-8 hours for 1-2 days. You can eat sprouted green lentils raw or cooked.

Sprouted Lentil Salad

Leanne of Healthful Pursuit has a good tutorial on How To Sprout. Another great resource for sprouting, is Sprout People. Note: It’s important to do your research before making and eating raw sprouts as some types of sprouts must be cooked before eating.

I steam my sprouted lentils for about 5 minutes and allow them to cool before I use them in this powerhouse salad. Not too much time in the steamer. As I said, I love the fresh crunch of sprouted green lentils.

Sprouted Lentil Quinoa Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 6 Servings

Sprouted Lentil Quinoa Salad

Gluten Free | Grain Free | Sugar Free | Dairy Free | Egg Free | Vegan | Vegetarian

Ingredients

    Salad:
  • 1 Cup sprouted green lentils (sprout them for a few days and then steam for a couple of minutes, allow to cool before using)
  • 1/2 Cup Quinoa, rinsed and cooked for 10-15 minutes in 1 Cup water
  • small handful fresh cilantro, chopped
  • 2 small tomatoes, chopped
  • 1 ripe avocado, chopped
  • 1 clove garlic, minced
  • 2-3 green onions, sliced (optional)
  • Dressing:
  • 3 Tbsp olive oil or salad oil of choice
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp lime juice
  • 1 tsp Dijon mustard
  • 1/4 tsp cinnamon
  • 1/2 tsp cumin
  • fresh ground pepper and sea salt, to taste

Instructions

  1. Mix salad ingredients together in a medium size bowl.
  2. Mix dressing ingredients in a small bowl.
  3. Pour dressing over salad, toss untile mixed.
  4. Serve immediately, or chill until ready to serve.
  5. Variations:
  6. Add chopped red or white onions, sliced black or green olives, chopped red and green peppers, cucumber, roasted hazelnuts, other roasted nuts, or seeds.

Notes

Inspired by Sprouted Lentil Salad at Real Food Eater.

http://www.foxinthekitchenblog.com/gluten-free/gf-egg-free/2014/04/recipe-sprouted-lentil-quinoa-salad/

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

Follow Laureen Fox’s board Paleo on Pinterest.

 

Why take Folic Acid? Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.


This post is linked to the following events:

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Real Food Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife and Alison at Sassy Moms in the City

Making Monday hosted by Lori at A Bright and Beautiful Life

Hearth and Soul Hop hosted by April at The 21st Century Housewife

Fat Tuesday hosted by Jill at Real Food Forager

Tuesdays With a Twist hosted by Mary at Back To The Basics

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Allergy Free Wednesdays hosted by Amber at The Tasty Alternative

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Real Food Wednesday hosted by Kelly the Kitchen Kop

Pennywise Platter Thursday hosted by Kimmi at The Nourishing Gourmet

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

Real Food Fridays hosted by Joyce at It’s Your Life

Whole Food Fridays hosted by Megan at Allergy Free Alaska

If you enjoyed this post, please consider sharing it with others using the Pin It button at the top of the page, or any of the Social Media buttons below.

Thanks,
Laureen



 

Disclaimer: this post includes some affiliate links. If you order by clicking the links, the cost to you will be the same, but I may receive a small stipend for referring you. Thank you for supporting Fox in the Kitchen!

Copyright © foxinthekitchenblog.com

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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
Dairy Free Egg Free GF Naturally Gluten Free Grain-Free Recipes Refined Sugar Free Vegan Vegetarian

7 comments

  1. Linda Warren says:

    Quinoa, cilantro, avocado and tomatoes – what’s not to like in this salad. Love finding new ways to use quinoa and will have to try with the lentils. Thanks for sharing on Melt in Your Mouth Mondays.

  2. Julia says:

    This salad looks wonderful!! I sprouted some lentils for the first time last week. They were the first local lentils I’ve come across here in Saskatchewan. Thanks for the recipe!

  3. Marla says:

    Wonderful recipe with such healthy ingredients. and sounds delicious. Thanks for sharing on Real Food Fridays Blog Hop. Will pin and send to google. Have a healthy day!

  4. Marla says:

    Just wanted to let you know that I loved your recipe so much that I choice it as one of my features for this weeks Real Food Fridays. Looking forward to seeing what you have to share this week. Have a healthy happy weekend.

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