Sprouted Mediterranean Quinoa Salad

We love using sprouted quinoa in this simple salad. Bring this along on a picnic or serve it up alongside some fish or grilled veggies.

2 cups water

1 cup sprouted quinoa, rinsed

2 cups fresh spinach, roughly chopped

1 large cucumber, diced

4 roma tomatoes, diced

2 ripe avocados, pits removed and diced

1 lemon, juiced

4 tablespoons extra virgin olive oil

2 tablespoons champagne or white wine vinegar

Salt and pepper, to taste

In a small saucepan, bring the water to a boil. Add the sprouted quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff with a fork.
Refrigerate the quinoa for 20 minutes.
Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
Add the lemon juice, olive oil, vinegar, salt, and pepper, and mix well.

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