The original recipe is from Jill Nussinow, The Veggie Queen, with the quinoa cooked in a pressure cooker.  Here, I took the recipe and instead of cooking the quinoa, sprouted it for a few days after a short soaking time.  The result is just as delicious as Jill's original recipe.  Certainly, a crowd pleaser and something everyone in the family can enjoy.

CURRIED SPROUTED QUINOA GRAVENSTEIN APPLE SALAD

INGREDIENTS

1 cup sprouted quinoa

1 –2 teaspoons curry powder

½ teaspoon ground cumin

¼ teaspoon ground cardamom

2 apples chopped and divided (reserve chopped apples away from air)

3 tablespoons dried tart cherries

¼ teaspoon salt

3 tablespoons sprouted hulled sunflower

3 tablespoons sprouted pumpkin seeds

Chopped Italian parsley or cilantro for garnish, if desired 1 cup diced onion

Salt and pepper to taste

INSTRUCTIONS

1.Soak ½ cup of quinoa four hours. Drain. Rinse with fresh water and drain well. Rinse and drain two times each day for two to four days depending on how you like the taste making certain to drain well after each rinse so there are only wet seeds or sprouts.

2.Soak the hulled sunflower for about four hours. Drain. Rinse with fresh water and drain well. Rinse and drain two times each day for about a day or two.

3.Add the curry powder, cumin, and cardamom to the chopped apples. Mix well.

4.Add the dried tart cherries and the sprouted hulled sunflower and mix them into the apples.

5.Taste and add salt and pepper. Garnish with chopped parsley or cilantro, if desired.

6.Serve over the sprouted quinoa.

7.Enjoy!