Sprouted Red Quinoa Kale Salad and Smashed Chickpea Trout Spinach and Fresh Rosemary Endive Boats

Yesterday I was so excited about my first attempts at sprouting that I just had to use them! So In the morning I put together the sprouts along with a little marinade, some heirloom tomates, and bell peper not knowing exactly what I was going to do with that in the evening. Here is what I whipped up when I got home from work! 


Sprouted Red Quinoa Kale Salad


2tbs. olive oil (use bariani olive oil for raw)
1tbs. white balsamic (use raw vinegar or lemon for raw)
1tbs. soy sauce (use Nama shoyu for raw)
4 pressed garlic cloves
2 sprigs rosemary
1tbs. Ponzu (exclude for raw)
1tsp. Mustard (to make raw use I cup brown soaked mustard seeds, 3/4 cup lemon juice, and 1/2 tsp. salt)

Salad Fixins: 

8-10 Heirloom cherry tomatoes chopped 
1 1/2 cups sprouted red quinoa (See here for sprouting directions)
1 orange bell pepper chopped 

3 cups kale (to be added at the end)

Combine the dressing and salad fixins (excluding the kale) for 8-10 hours (while you are at work or running errands) so the garlic and rosemary have time to expel their essence and allow the fixins to absorb all that delicious flavor. This step is optional but I highly recommend it! 

To complete the salad wash and chop 3 cups packed kale and pour the fixins and dressing over top. Then massage the kale with clean hands for 5 - 10 minutes, this step breaks down the kale so that it takes on the texture of being cooked without losing the nutrients! 


Smashed Chickpea, Smoked Trout, Spinach, and Rosemary Endive Boats


1 cup chickpeas (I like to use dry, canned would work if time is limited)
1 can smoked trout
1 cup fresh chopped spinach
1/2 sprig finely chopped rosemary
2 tbs olive oil
2 dashes of salt (to taste)
2 dashes of curry powder
1 dash of dill
1 dash of smoked paprika 
1 dash black peper

The reason I use the word “Smashed” in the title is because thats just what I do, I smash all of the ingredients together in a bowl. Super simple, the oil bindes it to alleviate dryness in the mixture. 

Endives: 2  bulbs

To create the bowls, carefully pull away the separate leaves then using a spoon just dollop the filling into the endive boats and set them on a plate. Its really as simple as that! No fuss, and it looks really cute when they are done!

This makes for a really filling dinner that is full of live enzymes from the salad and is also great to bring to any party! Only takes about 20 mins to put together the whole shabang! 

Bon Apetit!