SUBSCRIBE & get my
4-Day Home Detox for FREE


Sprouted Quinoa Raw Salad

with a lemon vinaigrette

Spring-time in New England signifies new beginnings as green shoots of life spring up from the earth, songs of happy birds return, and fresh new routines emerge in response to longer, warmer days.

To accompany this delightful weather, I decided to “go raw” with this fresh chopped salad featuring sprouted quinoa, one of my favorite protein sources. I’ve chosen to use scallions, red bell pepper, and carrot though I would also try it with raw broccoli or sugar snap peas.

What really made this salad come together was the addition of toasted cumin seeds which I prepared over medium heat in a dry cast iron pan. I found the taste of this little nutty seed to be the perfect complement to the otherwise simple and pure dish.

I dressed the sprouted quinoa salad with a lemon vinaigrette and served it over a bed of kale with a wedge of lemon for garnish. This salad and a cool Spring breeze was a centering experience that helped me feel at once focused and sattvic (sanskrit word for pure, clean and wholesome).

Sprouted Quinoa Raw Salad Recipe
1 cup of sprouted quinoa (soak in water for 35-40 min. or until desire crunchiness is achieved). You can also cook the sprouts for a fluffier, softer texture if preferred.
2 cups freshly washed kale or wild baby greens
2 scallions, thinly sliced
¼ cup red pepper, finely diced
¼ cup carrot, finely diced
¼ cup toasted sunflower seeds (optional)
¼ cup chopped organic fresh parsley (optional)

Lemon Vinaigrette:
1 tablespoons sunflower oil
1 tablespoon apple cider vinegar
½ tablespoon sesame oil
juice of 1 organic lemon
1 tablespoon dried parsley
½ teaspoon ground coriander
½ teaspoon toasted cumin seeds
Place washed and dried salad greens in bottom of medium-sized salad bowl. In a mixing bowl, stir together quinoa and chopped vegetables. Whisk together the ingredients for the vinaigrette and drizzle over top.

Optional: Add toasted sunflower seeds on top and/or fresh parsley.

Prefer sweet peas over carrots as carrots are heating
Prefer cooked quinoa over raw to increase ease of digestion
Peace & prana,
Enjoy my post? Sign up for's FREE!


Your email address will not be published.

Notify me of follow-up comments via e-mail

PREVIOUS POST: Aussie Road Trip
NEXT POST: Pitta-Balancing Poem
Recent Recipes on Cooking Up Prana
Festive Green Bean Salad
This is a quick and easy green bean salad that features some crunchy fun toppings and a decadent creamy coconut sauce. I've enjoyed making different renditions of it through the holidays including...  Read More
Sweet Curried Pumpkin Soup
When you join a Community Supported Agriculture (CSA) farm share there is some inherent risk. You are at the mercy of the weather, the soil and seed quality, the bugs and other predators, not...  Read More
Coconut and Roasted Fennel Soup
Smooth and tasty, this creamy delicious soup is both hardy and sweet. Made with fennel, carrots, and leek plus warming spices and satisfying coconut milk it is half soup/half dessert by the time you...  Read More