Sprouted Quinoa Salad with Avocado

This is my favorite way to eat quinoa, because it is delicious, high in fiber, nutritious and super-quick! Quinoa is a gluten-free, celiac-safe complete protein, which makes it an ideal nourishing vegetarian meal. Quinoa is an ancient Incan plant related to beet and chard. Since it’s not a grass or a grain, I guess it sort-of qualifies as “Paleo”.

Quinoa has countless health benefits: It is high in magnesium, fiber, minerals, and it acts as a natural pro-biotic to promote intestinal health. Sprouted seeds are more easily digested, so i prefer sprouted quinoa, available in most whole food groceries. It has been sprouted and dried, so it keeps indefinitely. Sprouted quinoa is quick to cook – I have to hurry up to make the rest of the salad, and we eat in 15 minutes. This recipe combines a few other ingredients such avocado, seaweed, and Vegan Cream Cheese. It’s an extremely flexible dish, so be creative to use what’s available. Enjoy! Serves 2

Sprouted Quinoa Salad with Avocado


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

Yield: 2 servings

Serving Size: 1 cup


  • 1/2 cup sprouted quinoa by TruRoots http://truroots.com/
  • 1 cup filtered water or broth
  • Dressing:
  • 2 Tbsp freshly squeezed lemon juice (about 1/2 lemon)
  • 1 clove fresh garlic, pressed
  • 2 tablespoons extra virgin olive oil
  • 1/8 teaspoon unprocessed salt *
  • Fresh ground pepper
  • Other Ingredients
  • 1 carrot, grated
  • 1/4 cup chopped fresh basil, cilantro, and/or parsley
  • 1 green onion, diced
  • 1/2 avocado cut in cubes. Save a few slices for garnish
  • Optional additions:
  • 1/4 cup black olives
  • 1 tablespoon Hijiki or Wakame seaweed, soaked for 5 minutes in warm filtered water
  • 1/4 cup crumbled Paleo Vegan Creme Cheese (Or grass-fed goat / sheep cheese if you can tolerate this.)


  1. Place truRoots sprouted quinoa into a pan with 1 cup filtered water or broth. Bring to a boil and turn the heat down very low. Cover and cook for 15 minutes. Set the timer, as this time goes fast.
  2. If you’re using seaweed, soak it in warm filtered water in a small bowl. It will expand and has a delicious flavor.
  3. Prepare the dressing: In a medium serving bowl, combine the lemon juice, garlic, olive oil, salt and pepper.
  4. Add grated carrot, chopped basil, cilantro and/or parsley to the serving bowl. Add green onion and avocado chunks. Add black olives, seaweed, and Vegan Crème Cheese (or goat cheese), if using.
  5. Your quinoa may be finished by now. You may allow it to cool, or eat the salad warm. Add the cooked quinoa and mix well. Garnish with a few slices of avocado and serve.
  6. Tip: Seaweed has a delicious salty flavor, so you should adjust salt to taste. If you’re not using seaweed, you might need a few more pinches of salt.


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