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Sprouted Quinoa with Grilled Onions and Basil Pesto


½ red onion, cut into rounds

¼ cup balsamic vinegar

¼ cup Tamari soy sauce or nama shoyu

½ teaspoon sunflower oil

Freshly ground black pepper to taste

1 cup Sprouted Quinoa

¾ cup vegetable stock

1 tablespoon coconut oil

¼ teaspoon Umeboshi plum vinegar

¼ cup Sprouted Basil Pesto


  1. Marinate red onions in balsamic vinegar, soy, sunflower oil, and pepper for 30 minutes. Then grill over a low flame until well browned and soft. Remove onions from the grill and coarsely chop.
  2. Add stock and quinoa to a pot and bring to a boil. Once boiling, reduce  to a low simmer and cover for 8-10 minutes.
  3. Remove from heat. Stir in coconut oil, Umeboshi plum vinegar, grilled onions, and pesto. Mix well and serve.
Note: The dish is also enjoyable when refrigerated and served cold.
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