Sprouts
With all the family chaos going on, I forgot about my quinoa sprouts and they rotted. In addition, I think quinoa was harder to do with the jar sprouting method, because it was very very difficult to drain off the daily rinse water, so I think they were sitting in too much stagnant water, which of course contributed to their rotting.
Today I started a batch of mung beans and a batch of sunflower seeds. If those turn out I'm going to make a triple sprout salad with miso dressing from VT.
Miso-Lime dressing:
2T lime juice
2t. sesame oil
1t. white miso
Triple Sprout Salad
1 c. crunchy bean sprouts (lentils, green peas, adzuki beans) (I'm using the sunflower seeds)
1 c. mung bean sprouts
4 green onions white and green parts chopped
1/2 c. halved grape tomatoes
1/2c. chopped orange bell pepper
1/4 c. cilantro
1/4 c. toasted sesame seeds
1 c. arugula or alfalfa sprouts
4 c. watercress
Today I started a batch of mung beans and a batch of sunflower seeds. If those turn out I'm going to make a triple sprout salad with miso dressing from VT.
Miso-Lime dressing:
2T lime juice
2t. sesame oil
1t. white miso
Triple Sprout Salad
1 c. crunchy bean sprouts (lentils, green peas, adzuki beans) (I'm using the sunflower seeds)
1 c. mung bean sprouts
4 green onions white and green parts chopped
1/2 c. halved grape tomatoes
1/2c. chopped orange bell pepper
1/4 c. cilantro
1/4 c. toasted sesame seeds
1 c. arugula or alfalfa sprouts
4 c. watercress