With love and excited we sprouted a small jar of organic beans. Four days later, their beautiful tails shone proudly in the Spring sun which streams through our kitchen window every morning.
The taste is as earthy as earthy gets. A gentle crunch belies sweet, nutty freshness. Pairing this with the subtle, creamy bite of Red Quinoa not only leads to a taste explosion on your tongue, but also a nutritional extravaganza in your body.
Bean sprouts contain vitamins B, C, B1, B6, K and A. In addition, sprouts are also a source of iron, magnesium, phosphorus, calcium, potassium, and manganese, and omega 3 fatty acids. Sprouts are a good source of enzymes needed by the body. These enzymes can increase the body’s energy and contain much oxygen. Which can increase blood flow in the body, kill bacteria and boost the immune system*.
Spiritually and emotionally, i would recommend this dish for problems in your Root Chakra. Issues relating to feelings of grounding and security. Survival issues due to worries about your basic needs.
The salad is dressed in a simple toasted sesame, lemon and olive oil drizzle. Another earthy component that compliments the salads and hopefully leaves you feeling bright, and connected to the earth.
(Serves 4, Vegan, Gluten- free)
- 1 cup of Sprouted Beans
- 1/2 cup of Red Quinoa
- 2 cups of Water
- Rinse the quinoa and add to small pan with the water and a tiny pinch of salt
- Cook of a medium heat for 15 minutes until the grain plumps up
- Remove from the heat, cover with a cloth and leave for 10 minutes
Toasted Sesame Drizzle:
- 1 cup of un- hulled Sesame Seeds
- 1 tablespoon of Olive Oil
- Juice of 1 Lemon
- scant pinch of Sea Salt
- Toasted the seeds on a hot skillet for about 6 minutes or until they are deeply golden, stirring frequently
- Remove from the heat and allow to cool
- Transfer to a blender and blitz until you have a rough paste (you’ll need to scrap the sides of blender down every so often)
- (This will make a small jar of paste which you can keep for up to a week)
- Take 2 tablespoons of the paste and mix in cup with the lemon juice and oil.
- Combine the cooked quinoa and the sprouts in a serving bowl and pour over the drizzle, mixing well. Chop a few sprigs of fresh Chives on top to garnish.