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.
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.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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
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