Sprouted Quinoa Plate With Salsa And Vegetables

I made this recipe up because I'd sprouted some quinoa and didn't know what to do with it, and it turned out to be really nice.

Serves 1

• Sprouted Quinoa:
  • 35-50g (1 1/2 - 2 oz) quinoa grain
• Salsa:
  • 1 (preferably ripe-ish) tomato
  • 1 spring onion (scallion, green onion)
  • a few leaves fresh basil (don't sub dried, better to omit)
  • up to 1/2 clove garlic (omit if you hate raw garlic)
• Vegetables:
  • 1/2 (sweet) red (bell) pepper
  • 3 - 4 pieces baby sweetcorn
  • 1 medium mushroom
  • soy sauce and balsamic vinegar to taste
• To Serve:
  • 1/2 serving (1/4 recipe) Almond Pâté

1. Begin this recipe 24-28 hours in advance to allow for sprouting and soaking. First prepare, soak and sprout the quinoa. You could set the almonds soaking for the pâté at the same time.

2. To prepare the salsa, chop everything very finely (especially the garlic) and mix together.

3. To prepare the vegetables, deseed and chop the pepper, slice the babycorn fairly thinly and chop the mushroom. Season with soy sauce and balsamic vinegar, and mix well.

4. Spread the quinoa sprouts over a plate, then place a mound of the Almond Pâté in the middle. Spread the salsa in a thin ring around the outside of the plate, then put the vegetables between the salsa and the Almond Pâté. You won't be able to see the quinoa.

Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 3 Feb 1998 - comments and questions to Kake L Pugh (kake@earth.li).