2 c sprouted (1 c dry) quinoa
3 small eggplants, partially peeled and cubed
1 red pepper, diced
1/2 an onion, diced
1 c kalamata olives, halved
1 bunch fresh basil, finely chopped
1 lg clove garlic, minced
1/2 lemon, juiced
1/4 c red wine vinegar
1/4 c olive oil 1 Tbsp dried oregano
salt and pepper to taste
In large bowl whisk together garlic, lemon juice, vinegar, oil, oregano, salt and pepper.
Prepare the rest of ingredients and toss together in bowl with marinade.
Cover bowl tightly with lid or plastic wrap and place in sun for 1-3 hours to warm, soften and absorb flavors.
Add quinoa and mix well. Serves 4-5
It’s SO easy! Pour 1 c dry quinoa in a jar. Fill the jar the rest of the way with water.
Cover with a nut milk bag or cheese cloth and place rubber band around top to secure.
Let sit 4 hours or overnight.
Pour out the water through the screen and rinse water through quinoa a few times.
Place top down in bowl (as shown) to drain and sprout, making sure there is room for air to come in.
Let drain for a minimum of 4 hours.