I sprouted some quinoa and was figuring out what to do with it when this recipe flowed from what was fresh and summery in my fridge. Thanks to Mom for the breautiful parsley and basil! This was highly satisfying and filled with contrasts of sweet, salty, chewy, crunchy, spicy. ENJOY!
1 cup sprouted quinoa
12 organic cherry tomatoes-various varieties if available
1 large organic portobello mushroom, sliced
6 organic radishes, sliced
fresh parsley,to taste, chopped
fresh basil, to taste, chopped
2 tablespoon raw organic apple cider vinegar
2 tablespoon cold pressed olive oil
Sea salt/pepper to taste
Sprout quinoa.(If unfamiliar with sprouting grains,there are tons of websites that explain this process) Prep all ingerdients and toss together. I am figuring the longer this would have sat the better it would have gotten, but it didn’t have much of a chance.