Pure Living Organic Sprouted Quinoa Description
Nutty, earthy Sprouted Quinoa is a delicious & highly nutritious addition to any diet. considered one of nature's most complete foods, this ancient grain is a rich & balanced source of vital nutrients, including 10 essential amino acids!
A natural process for preserving the many wonders of new life, sprouting increases the bioavailability of key nutrients in the whole grain & simplifies their absorption by the body for energy & nourishment.
Sort & rinse. Bring 2 cups water & 1 cup Sprouted Quinoa to boil. Lower heat, cover & simmer for 15-20 minutes. Remove from heat & let sit, covered, 10 minutes. Fluff with fork, season, & serve.
For optimal shelf life, store in a cool, dry place.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/4 Cup Dry (40 g)
Servings per Container: About 8
|Amount Per Serving||% Daily Value|
| Calories from Fat||21|
|Total Fat||2.5 g||3%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||30 g||11%|
| Dietary Fiber||3 g||11%|
| Sugars||1 g|
Other Ingredients: Organic sprouted whole grain quinoa.
This product was packaged in a facility that also handles wheat, soy, & tree nuts.
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Tabbouleh with Quinoa & Cauliflower
Breaking from tradition isn’t always a good idea. But in this case, swapping out a few ingredients in traditional tabbouleh makes this Mediterranean salad a bit healthier and more accessible. Though it’s typically made with gluten-containing bulgur and loads of oil, this version is oil-free and features protein-packed quinoa and cauliflower rice, both naturally gluten-free. More veggies and extra protein? That combination is always a good idea!
1/2 cup quinoa (1 cup cooked)
1 cup water
1/2 head cauliflower (2 cups riced)
2 medium Roma tomatoes, diced
1 cup diced, seedless cucumbers
1-1/2 cups parsley, finely chopped
2 Tbsp. fresh mint, minced
1 Tbsp. lemon zest
1/4 cup lemon juice
Salt, to taste
Ground black pepper, to taste
- Cook quinoa according to package directions.
- Prepare cauliflower rice. Chop cauliflower into florets and pulse in food processor until small and grain-sized.
- In a large bowl, combine all ingredients, including cooked quinoa and riced cauliflower. Season to taste with salt and pepper.
Note: Refrigerate for up to 4 days.