Sprouted Veggies? I know, a bit weird. I am sure you are thinking of the sprouts you plant in your garden. I know I was! But they are nothing like you think and are really beneficial! Sprouted things, like nuts, grains, and veggies are very full of natural enzymes that helps your body break down food. In the case of beans, sprouting removes the enzyme that causes gas when our body breaks it down. Once sprouted, they can be stored for 1 to 2 weeks in fridge and are cooked low and slow for several hours.
To read more about sprouting and its benefits, check out Jillayne Clements and Michelle Stewart’s cookbook The Diet Rebels Cookbook: Eating Clean and Green.
You can purchase sprouted veggies at your local organic and/or natural store.
1 small package of sprouted veggies that have peas, garbanzo beans, and azuki beans
1 cup Quinoa, soaked and rinsed.
2 Limes – just the juice, although the zest would add more lime to it
1 carrot , shredded
1-2 pinches Salt – to taste
1/2 tsp. Ground Coriander
Before we do anything, we need to get the sprouted veggies cooking.
Place the sprouted veggies into a small pot and cover with water. Cover and cook on low for 3-4 hours, until tender to eat. Start “tasting” after 3 hours. They should be soft and tender.
When there is an hour and half left, start soaking and rinsing the Quinoa.
To make the perfect Quinoa, place it into a bowl and fill with cool water. you want enough water to cover all of the grain. Some of it will float, this is okay. Gently stir with a spoon and let it sit for 15-20 minutes. Rinse in a fine mesh strainer and repeat the process 2 more times. The Quinoa will start to look like little alien space ships. This is what you want! After your final rinse, use.
Is it really worth all this effort? Yes!!! By not soaking it, for a least 30 minutes, the Quinoa will become hard and chewy when cooked, instead of soft and delicious.
After soaking and rinsing the Quinoa, place it into a pot and fill with water. If you place your index finger on top of the Quinoa, the water should come up to the first knuckle. Bring to a boil, cover and lower the heat to medium low and cook for 10-15 minutes, or until tender and soft. Drain and pour into a medium size bowl.
When the veggies are tender, drain and remove any empty skins that may have surfaced. Pour into the bowl with the Quinoa.
Squeeze the limes over the veggie Quinoa mix and drizzle with oil. Sprinkle with ground corinador and season with salt to taste. Stir together and serve.
If you are making this ahead of time, wait to season until you are ready to serve.
To store: Place in Tupperware and refrigerate. Lasts for 2-3 days. Freshen it up before reserving with a little extra oil and or lime juice and coriander before serving. Quinoa soaks up flavors as it sits.