Vegan Strategies: Last Minute Chopped Salad with Sprouted Quinoa

by Maria Theresa Maggi on April 14, 2014

Last Minute  Chopped Salad with Sprouted Quinoa

Life is full of contradictions. How can a house that’s been a residence for 117 years be the only one on the block not zoned as a residence? How can a salad you can make at the last minute have an ingredient it takes about two days to make? I will tell you how. What appear to be contradictions are actually opportunities to see into the true nature of things: that a house is a residence and a home, no matter the zoning, and that all things that seem to happen suddenly have a slow moving component that we either don’t recognize or dismiss.

This salad came into being within the space of 5 minutes, when I discovered I was still hungry after eating a Sprouted Buckwheat Sunshine Burger and a carrot after poking around in the yard. I literally threw it together. The dressing was something I had toyed with in my mind, but not actually made yet. The sprouted quinoa was one of my successful science experiments.


Since I’m moving, and gardening continuity will be disrupted at both the old and the new house, I’m really enjoying sprouting things every day on the kitchen counter. I’m loving the adventure of new shoots and new starts to go with my new house adventures. And my old house has always loved to help plants, animals and people grow. I’m as happy as can be to say that I’ve accepted an offer from the perfect buyer, who will continue it’s fine traditions in her own special style. Contingent on the rezone, of course, but the great news about that is the city planner in charge is recommending approval and encouraging me on every step of the way. We should be done by mid June instead of mid July. All signs point to wonderful new beginnings all around. More details to come at some point, once I have been able to absorb them myself. Keep those good thoughts for positive results coming–they’re working!!

But for now, enjoy the contradiction of a last minute salad with a two day ingredient in it. Life is just that way, almost all the time. Might as well dig in.

Maria (moonwatcher)

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{ 8 comments… read them below or add one }

1 Pam Woods April 15, 2014 at 2:23 am

Such good news about the zoning and a buyer! How quickly it is all happening.

Darren started sprouting things before we left, and he was enjoying it. Here in Amsterdam we’re sprouting mung beans. Will have to try the quinoa next. He brought along one of the plastic sprouting lids. šŸ™‚


2 moonwatcher April 15, 2014 at 8:47 am

Hi Pam!! Yes, like a lightning bolt kind of. šŸ™‚ I can relate to Darren’s enjoyment–it’s a lot of fun for me too. I’m about to try sprouting some mung beans. I love that he brought along one of those lids–they’re sure light and easy to pack. Have sprouting lid, will travel! Really enjoying reading about your travels. Thanks for your good wishes. Another 50 days or so of the zoning process. . .but all is expected to go well.


3 Marge Evans April 15, 2014 at 7:41 am

thanks again for sharing. just one quick question. When you soaked the quinoa for 24 hours, did you put it in your fridge or did you leave it out on the counter?


4 moonwatcher April 15, 2014 at 8:44 am

Hi Marge! Good question. I left mine out on the counter. I always do that, with everything I’m just soaking, except almonds in the high heat of summer. But it’s cool here, and dry, too. I think sprouting would be more effective if they are kept at a reasonable room temperature, rather than if they get too cold. If you do try putting them in the fridge, let us know how it goes. My quinoa sprouted really easily.


5 Veronica April 15, 2014 at 5:07 pm

That’s interesting! I never knew you eat sprouted quinoa raw. You learn something new every day. šŸ™‚ Congrats on finding a buyer! And continued luck and happy wishes in this new adventure. I’m sure it’s a relief that the decision on the zoning has pulled in a bit.


6 moonwatcher April 15, 2014 at 11:12 pm

Hi Veronica–I’m no expert on sprouting, I’m just experimenting, learning as I go, too, but from what I’ve read you can do both. Cooked might be easier to digest? Not sure. Opinions about that probably differ between those who are all raw and those that aren’t. And thanks for your well wishes about the buyer and the new adventure, and yes, although I have to go through the steps, the rezoning is expected to go well. I really appreciate all your positive thoughts and sentiments, and hope you are enjoying settling in to your own new place.


7 Bryan Ducharme March 9, 2017 at 3:14 pm

Great recipe! You could vary it endlessly just by using different sprouts. broccoli sprouts have a wonderful spicy flavor that would work well. I’m not sure about using a mason jar for sprouting, however. The only times I’ve had mold problems with sprouting was using jars. Since I switched to help sproutbags from I haven’t had a single mold problem in about 4 years. If you use jars long enough, you will have a mold or bacteria problem. Be careful and thank you for the inspiration.


8 Maria Theresa Maggi March 9, 2017 at 5:52 pm

You are welcome, and thanks for the tips Bryan!


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