Sprouted Quinoa Pilaf with Miso Dressing
Serves 6 to 8
Quinoa is also a complete protein, and when sprouted—as opposed to cooked—a 1/2 cup (125 ml) serving contains 21 per cent of the recommended daily amount of iron and more potassium than a banana. It also contains large amounts of vitamin B6, thiamine and riboflavin. More importantly, it’s slightly nutty and bitter, so it pairs well with umami-rich miso and sweet maple syrup, honey or agave nectar.
1 cup (250 ml) sprouted quinoa
1/2 cauliflower, grated (about 3 cups/750 ml)
1/2 cup (125 ml) dried currants, cherries or raisins
1 cup (250 ml) chopped parsley
stalk celery, diced
spring onions, thinly sliced (white and pale green parts only), divided
2 Tbsp (40 ml) miso (any kind)
3 tsp (15 ml) rice vinegar or apple cider vinegar
garlic clove, peeled
Zest and juice of 1 lemon, about 1/4 cup (60 ml)
2 tsp (10 ml) maple syrup, honey or agave nectar
1/4 tsp (1 ml) freshly ground black pepper
2 tsp (10 ml) extra-virgin olive oil or sesame oil
- Combine sprouted quinoa, cauliflower, dried currants, parsley, celery and 3 spring onions in large bowl.
- Blend remaining 2 spring onions, miso, rice vinegar, garlic, lemon zest and juice, maple syrup and black pepper in blender or food processor.
- Add oil and blend again. 4. Add to bowl and stir to combine.
Each serving contains: 808 kilojoules; 6 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 37 g total carbohydrates (15 g sugars, 6 g fibre); 355 mg salt
source: "Sprouting Out All Over", alive Australia, Autumn 2013
Sprouted Quinoa Pilaf with Miso Dressing
Amie Watson is a Montreal-based freelance writer, television contributor, and founder of the Fork That app. Her work has appeared in the Montreal Gazette, enRoute magazine, and The Globe and Mail.
