Sprouted Quinoa with Grilled Onions and Basil Pesto

Recipe January 2012

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2-3 servings

  • 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.

  • by Chef Ken Immer of Charleston, SC

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