My boyfriend, with my blessing (not that he needs it,) has started to experiment with sprouting. (I have always loved sprouts, by the way!) This recipe--more of a guideline, really--is for a super-easy, sweet sprouted quinoa fruit salad.
First, you need sprouted quinoa. For a serving, I use 1/3-1/2 cup of the sprouts.
I then add pepitas (pumpkin seeds,) sunflower seeds, raisins, a splash of maple syrup, and a splash of rice or apple cider vinegar. The servings are small, so it would be good as an addition to a light lunch or dinner. I had it for breakfast this morning!
That's pretty much it. You can substitute any nuts, seeds, or berries you want and experiment with your vinegars and sweeteners, but I found this combination tastes really good.
Sprouting is easy, gives you a nice protein boost, and sprouts are very versatile. I especially like them on sandwiches. We have them stored in a plastic food container in our fridge. It's probably best to add a layer of something absorbent to the bottom of your container in order to make them last longer, but it's best to use them up quickly.