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.
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
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.