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Active time
15 minutes
Total time
45 minutes
4 servings
Serving Size
1/4 recipe

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

  1. 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. 
  2. Refrigerate the quinoa for 20 minutes. 
  3. Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine. 
  4. Add the lemon juice, olive oil, vinegar, salt, and pepper, and mix well. 

Recipe and photo courtesy of To Your Health Sprouted Flour Company.


Calories: 470
Total Fat: 31g
Saturated Fat: 4.5g
Sodium: 25mg
Carbohydrate: 42g
Total Sugar: 5g
Added Sugar 0g
Fiber: 11g
Protein: 10g

Yield: 4 servings

Serving Size: 1/4 recipe

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