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Sprouted Quinoa & Chickpea Salad

Sprouted Quinoa & Chickpea Salad

Vibrant, tangy, fresh and packed with nutrition.
10 minutes
4 Servings
Pairs perfectly with fresh air and sunshine.

This Sprouted Quinoa and Chickpea salad is incredibly vibrant, tangy and nutritious, perfect for the warmer days ahead! The sprouted quinoa and chickpeas mean it’s packed with protein, fibre and iron. Their heartiness balances perfectly with the crunchy fresh veggies and bright lemon and basil dressing. It makes a wonderfully refreshing lunch, side dish, or even a great addition to bbqs, picnics and potlucks (when they’re allowed again). 

Sprouting improves taste and texture, reduces cook time, and aids in digestibility and bioavailability. For quinoa, it also reduces bitterness, allowing for a lighter, subtler flavour. Because sprouted chickpeas have already been soaked during the sprouting process, no pre-soaking is required. 

ingredient tips & substitutions

Don’t have any fresh basil? You can substitute other fresh herbs like parsley, cilantro or dill, though each will result in a different flavour. Fresh herbs are definitely recommended, but you can also use dried herbs in a pinch. If you prefer a creamier dressing, why not try adding the other half of the avocado to the blender along with the dressing ingredients! To make this recipe vegan, simply substitute the honey for another liquid sweetener of choice

recipe notes

This sprouted quinoa and chickpea salad comes together quickly. Start by cooking the quinoa and chickpeas according to the package (or you can also cook the chickpeas in an Instant Pot using these directions) and allow them to cool. Chop the vegetables, combine the dressing ingredients and your salad is ready! Note that the dressing is tangy and will taste quite strong if you taste it on it’s own. 

This salad also keeps well in an airtight container in the fridge for several days, so it’s great for make-ahead lunches and even picnics!

Sprouted Quinoa & Chickpea Salad

Vibrant, tangy, fresh and packed with nutrition.
Prep Time: 10 minutes
Servings: 4

What You'll Need:

  • 2 cups cooked Second Spring Organic Sprouted Tri-Colour Quinoa (1 cup dry)
  • 1 cup cooked Second Spring Organic Sprouted Chickpeas (½ cup dry)
  • ½ cup (heaping) chopped red pepper
  • ½ cup (heaping) chopped cucumber
  • ¼ cup chopped red onion
  • ½ of an avocado, chopped

Dressing

  • ¼ cup olive oil
  • 3 tbsp lemon juice
  • 1 small garlic clove, minced
  • ½ tbsp honey
  • ½ tsp Dijon mustard
  • handful fresh basil leaves (about 7-8 large leaves)
  • salt and pepper

How To Make It:

  • Cook sprouted chickpeas and quinoa according to the package directions. Rinse in cold water and allow to cool. Chop red pepper, cucumber, red onion and avocado.
  • Add all dressing ingredients to a food processor or blender and blend until the basil is broken up into small pieces, 10-30 seconds depending on your machine. Alternatively, you can mince garlic and basil leaves very finely and whisk ingredients together by hand.
  • In a large bowl, combine sprouted quinoa, chickpeas, vegetables and dressing and stir to combine. Garnish with additional basil leaves, if desired. Serve cold.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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Loaded Breakfast Sweet Potatoes with Sprouted Quinoa

Breakfast sweet potatoes with sprouted quinoa

Loaded Breakfast Sweet Potatoes with Sprouted Quinoa

It says "breakfast" but lunch, dinner or midnight snack would do just fine too.
45 minutes
4 Servings
Enjoy a slow, hearty breakfast to fuel the busy day ahead.

Loaded Breakfast Sweet Potatoes with Sprouted Quinoa is not your average savoury breakfast! These perfectly tender roasted sweet potatoes are piled high with Mexican style scrambled eggs, sprouted quinoa, crunchy veggies and of course a good dose of melted cheese. It’s a wonderful combination of flavours and textures that are satisfying, colourful, nutritious and (obviously) delicious. Don’t let the cook time scare you, there’s only about 10 minutes of active time, the rest is letting the sweet potatoes roast. 

Sprouting quinoa gives it a soft, delicate texture, reduces bitterness, aids in digestion and reduces its cook time. It is a complete protein and a good source of fibre and magnesium, contributing to a balanced, nourishing breakfast. The method is simple; roast the sweet potatoes, boil the quinoa, scramble the eggs with veggies and assemble. It’s also easy to modify to suit your tastes. Want it spicy? Add some red pepper flakes or a drizzle of sriracha. It will also work with any kind of cheese or vegetables that you have handy (mushrooms, chopped spinach etc.).  

We haven’t tried making this recipe vegan, but it would probably work well with tofu scramble and vegan cheese. If you try it out, let us know! The recipe is vegetarian and naturally gluten-free. 

Loaded Breakfast Sweet Potatoes with Sprouted Quinoa

It says "breakfast" but lunch, dinner or midnight snack would do just fine too.
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4

What You'll Need:

  • ½ cup Second Spring Organic Sprouted Quinoa (dry)
  • 2 large sweet potatoes
  • 4 eggs
  • ½ of a red pepper
  • ½ of a small onion
  • 1 garlic clove
  • handful of cherry tomatoes (about 5-6 depending on size)
  • ½ tsp oil
  • ½ tsp chili powder
  • ½ tsp cumin
  • pinch cayenne
  • ¼ cup grated cheddar cheese
  • ¼ cup chopped green onion
  • salt and pepper to taste

How To Make It:

  • Preheat the oven to 400°F. Wash the sweet potatoes, pierce several times with a fork and bake for 40 minutes.
  • Cook the Organic Sprouted Quinoa according to the package. When cooked, drain and rinse.
  • While sweet potato and grain are cooking, chop onion, pepper and tomato and mince garlic. Add to a frying pan with oil, cumin, chili and cayenne. Soften on low-medium for about 5 minutes.
  • Lightly beat the eggs and add to the pan to scramble with the veggies. Once the eggs are cooked, add the sprouted quinoa and stir to combine. Add a generous sprinkle of salt and pepper to taste.
  • Remove sweet potatoes from the oven and carefully cut in half lengthwise (they will be very hot!). Take each half and make a slit in both directions to open up the center and make room for the toppings.
  • Pile the sprouted quinoa mixture on the sweet potatoes and sprinkle with cheese. Return to the oven for 5 minutes or until the cheese melts. Top with green onions and serve immediately.

Have you made this recipe? Tag @secondspringfoods on Instgram!

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Sprouted Quinoa & Flax Chocolate Snack Balls

Sprouted Quinoa & Flax Chocolate Snack Balls

These little fudgy bites are a good source of protein and fibre, super easy to make and surprisingly decadent!
10 minutes of active time
24 Servings
Perfect for all your chocolate cravings!

If you’re like me and you need a chocolate fix *ahem* often, these little fudgey sprouted quinoa and flax bites are perfect! They’re a good size to reach for on-the-go and are packed with enough nourishment and decadence to satisfy any craving. These are also great for meal prep or school/work lunches!

The base is sprouted quinoa and sprouted flax, along with rolled oats and peanut butter, meaning they are high in protein and fibre. They have a lovely soft texture and come together quickly with simple ingredients that you likely already have in your pantry. You can substitute the peanut butter with any nut or seed butter, and you can easily change it up by adding some nuts or dried fruit. Plus, the recipe is fun and easy if you have little hands that want to help, particularly rolling the balls in coconut! 

No Bake Sprouted Quinoa & Flax Snack Balls

These little fudgy bites are a good source of protein and fibre, super easy to make and surprisingly decadent!
Prep Time: 10 minutes
Cook Time: 25 minutes
Chilling time: 2 hours
Servings: 24

What You'll Need:

  • 1 cup Second Spring Organic Sprouted Quinoa (dry)
  • cup Second Spring Organic Sprouted Flax Powder
  • ¼ cup cocoa powder
  • ½ cup rolled oats
  • ½ cup natural peanut butter (or substitute another nut/seed butter)
  • ¼ cup maple syrup
  • ½ tsp vanilla
  • pinch of sea salt
  • Optional: shredded coconut for rolling

How To Make It:

  • Cook quinoa according to the package, rinse under cold water and let it cool completely.
  • In a large bowl, mix together all ingredients until well combined. Line a baking tray with parchment paper or a silicone baking mat.
  • Time to get messy! Scoop out 1 tablespoon of the mixture and roll it into a ball between your hands. If using coconut, sprinkle on a plate and roll each ball in it until covered. Place on the baking tray and refrigerate until firm, about 2 hours. Transfer to an airtight container and store in the fridge.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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