Tag Archives: Quinoa

* Sprouted Quinoa, Pistachio and Pomegranate Salad (Raw) *


Happy World Raw Food Day!

Today is a celebration of raw food here, there and everywhere.  World Raw Food Day, or Weltrohkosttag as it is called here in Germany, is about inspiring people to eat more raw and gather together for a raw food picnic, potluck or elaborate feast.  Here in Berlin, there are many events happening überall; a massive potluck in Alexanderplatz, virtual potlucks online, picnics in random parks and raw food demonstration classes (un-cooking classes, if you will) by leaders in the raw food industry.

I’m a huge advocate of eating a mainly plant-based diet, which is high in fresh fruit and vegetables, legumes, whole grains and super foods and I feel pretty, pretty good.  I aim to eat a bright rainbow of goodness every day and make an effort to eat raw where possible.  By adopting a plant-based diet, you are supporting your overall health and well being by accessing the nutrients you need to feel fighting fit and fabulous.  In keeping food raw, you are retaining those nutrients that may be lost during the cooking process, as well as the vitamins, minerals, proteins and enzymes that can also deplete.  By making the decision to keep some of your food raw, you will be doing your body some serious good.

A very dear friend of mine, Kauia, is also a big fan of raw foods and has been most informative and inspiring.  You can check out her blog for some further raw power inspiration.

This salad is the epitome of a 100% raw food celebration.  The sprouted quinoa is a shining example of pure, healthy goodness as through the sprouting process the natural enzymes are activated, it is easier to digest and the vitamin content is boosted.  In this salad there are some interesting flavors and textures going on, with the creamy avocado contrasting beautifully with the sprouted quinoa and pistachio, whilst the ruby-red jewels of the pomegranate offer a delightful burst of tart flavor.  The crunchy snow peas and spring onions along with the fragrant mint and parsley also give a hearty dose of fresh. Delectable, satisfying and seriously good for you.

Sprouted Quinoa, Pistachio and Pomegranate Salad

1 cup of sprouted quinoa

1 1/2 cups of warm water

A spring onion, finely sliced

2 tomatoes, diced

A red capsicum, diced

1 cup of snow peas, diagonally chopped

An avocado

A pomegranate

1/4 of a cup of pistachios

A bunch of fresh Italian flat-leaf parsley, chopped

A bunch of fresh mint, chopped, plus a few sprigs for garnishing


The juice and finely grated zest of a lemon

A clove of garlic

3 tablespoons of cold-pressed olive oil

1/4 of a cup of orange juice

A teaspoon of raw honey or agave

1/2 a teaspoon of Himalayan rock salt

Pepper to taste

Soak the sprouted quinoa in warm water for about an hour until softened.  Drain off any excess water by passing through a very fine mesh sieve and then place in a large serving bowl. Deseed the pomegranate by cutting it in half and loosening up the flesh and seeds. Over a wide bowl, whack the pomegranate with a wooden spoon repeatedly until all of the seeds are in the bowl.  Repeat with the other half and remove the flesh that may have also been collected.  In a jar, add all of the dressing ingredients and shake well.  Add all of the remaining ingredients into the serving bowl and mix well with the dressing.  Allow to stand for 30 minutes for the flavors to develop.  Garnish with sprigs of mint and share the raw food love with your nearest and dearest, whilst informing them of why eating more raw is a beautiful thing.

* Sprouted Quinoa is available in all good health food stores or you can have a crack at sprouting it yourself.

* Quinoa Porridge with Flaxseed *


Quinoa Porridge with Flax Seed

Quinoa is an ancient grain-like seed cultivated by the Incas over 5000 years ago.  It is a superfood, full of phyto-nutrients, antioxidants and can help balance your blood sugar.  Not only is quinoa extremely versatile to cook with, it is also easily digestible and packed with high quality protein and fibre.  Most importantly, it’s totally yummo.

I make this porridge all year round in many different variations, depending on mood and season.  I like to add a zesty orange-infused dried fruit mix from the bulk bins in the supermarket (thanks to our beloved Alison Holst) consisting of cherries, goji berries, golden sultanas and cranberries.  You can add whatever you feel like on the day to the porridge, like fresh, frozen or dried fruit and berries etc.    The dried fruit is added at the beginning of the cooking process and the fresh and frozen fruit slightly  later on.  There are different types of quinoa, including red, black and the standard cream colored variety.  The red variety is slightly crunchy, has a mildly bitter flavour and also needs to be cooked for a few minutes longer than the standard variety.

I usually make quinoa porridge at night whilst I’m preparing dinner and have the time to keep an eye on the pot, as it requires a stir every five or so minutes.  I simply reheat it in the morning and add a dash more milk if needed.  I generally use oat milk, but you can use any milk that takes your fancy.  This serves two people, but double, triple or even quadruple the recipe to your heart’s content.

1/2 a cup of quinoa, thoroughly washed

1 1/2 cups of milk of your choosing (diary, oat, soy, almond…)

1/2 a teaspoon of cinnamon

A pinch of Himalayan rock salt (optional)

A handful of dried, fresh or frozen fruit of your choosing

Yoghurt, ground flaxseed and raw nuts to serve

Rinse quinoa thoroughly in a fine-mesh strainer under cold running water.  Place in a small pot and cover with milk.  Add cinnamon, salt and dried fruit. You can add fresh or frozen fruit now or slightly later during the cooking process if you prefer.

Slowly bring to the boil and leave to simmer for 15 minutes, stirring every 5 minutes or so.  Take off the heat and put the lid on, allowing porridge to sit for a further 5 minutes.

Serve with yoghurt, ground flaxseed and raw nuts for a breakfast that packs serious punch.

Serves 2.