Another sprout recipe

Well this little kitchen garden of ours is really earning it’s keep. We may have to give it a name at this rate! I think the growing conditions in our house are ideal as we have sprouts ready to eat within 3 days! It’s kind of like having sprouts on tap. So it seems, with this warm weather, we’ll be having a new salad every night….at least until Wednesday when the weather turns cold, then I’ll have to come up with some warm dishes to use the sprouts in.

Quinoa and mixed sprout salad

I used red and white quinoa, mainly for aesthetics, but you could use just one variety if you wish. I also cooked it in my rice cooker, following the directions for rice. If you don’t have a rice cooker, follow the directions on the quinoa packet.

1/2 cup of white quinoa
1/2 cup red quinoa
water
1 tbsp oil
1/4 tsp salt
good pinch of saffron, ground in a mortar and pestle
2 1/2 cups of mixed sprouts
a handful of green beans, cut into 1 cm pieces
2 tbsp chopped chives
1 celery stalk, cut in half lengthways and finely sliced
basic dressing, but add 1 tsp of maple syrup

Cook the quinoa in the water, following either your rice cooker directions or packet directions, with the saffron, oil and salt. Once cooked, fluff with a fork and set aside to cool.

Place all ingredients in a bowl and mix well.

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