Sprouted Lentil and Quinoa Salad with Pocket Bread

Serves 6.

Sprouted Lentil and Quinoa Salad with Pocket Bread

This delicious vegan salad is rich in protein—excellent for a full day of pumping down rugged mountain trails. For a gluten-free version, pack up a few more large lettuce leaves and substitute for pita pockets.

Get sprouting!

For amazing freshness, make your own sprouted lentils.

  • Rinse and drain 1/2 cup (125 mL) dried lentils, removing any stones or debris. Place in 4 cup (1 L) Mason jar.
  • Add about 3 cups (750 mL) water and place a piece of cheesecloth overtop, then secure with metal ring or rubber band. Set aside in a draft-free, unlit corner of the kitchen overnight.
  • Drain and rinse a few times. Then cover with cheesecloth and band. Gently shake lentils in jar so they aren’t in a big clump. Place jar on its side in a dark cupboard.
  • Rinse and drain lentils 2 or 3 times a day until lentils have 1/2 in (1 cm) sprouts, about 2 or 3 days, depending on your house’s temperature.
  • Transfer to covered container and refrigerate.
  • To use, quickly blanch and then plunge into an ice-water bath. Drain and blot dry. Use in the Sprouted Lentil and Quinoa Salad with Pocket Bread recipe or tuck into sandwiches or salads.
  • Sprouts can be refrigerated for up to a week in a tightly covered container.


Construct a fresh and just-like-home meal on the trail: be sure to pack salad, bread, and lettuce separately.

Each serving contains: 241 calories; 9 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 30 g total carbohydrates (1 g sugars, 5 g fibre); 341 mg sodium

Source: Pack Your Panniers

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