Quinoa Revolution: Apple-cabbage salad with quinoa sprouts

A salad of red cabbage, apples, carrots and sprouted quinoa is among beauty shots in the "Quinoa Revolution" cookbook. Photo by Ryan Szule

The suggestion that we strive to fill our plates with color, might be one of the most beneficial nutritional suggestions of the last few years. The goal of this advice is to give us an easy way to eat a wide variety of fruits and vegetables, and with them a wide variety of nutrients. 

I'm convinced, though, that when the color on our plates is also beautifully presented, it somehow nourishes us psychologically as well.

Doesn't art, with all its color and beauty affect us in a positive way? These days, food styling has become a highly competitive art, allowing us to eat with our eyes through the pages of numerous cookbooks, magazines and websites.

I am affected by thoughtful presentation, and so I had a strong response to the image of the apple-cabbage salad shown and other recipe images in the recently published cookbook "Quinoa Revolution" by Patricia Green and Carolyn Hemming (Pintail, $29.95). The delight in this cookbook was magnified after testing  the Thai-influenced chicken and quinoa stew, which was as delicious as it was beautiful.

The salad shown is nothing short of a dining table still-life. Served on a medium blue plate, the assembly of finely cut carrots, red cabbage, scallions and apples scattered with sprouted quinoa was almost breathtaking on first glance. The food scenes were styled by Nancy Midwicki and Madeleine Johari, and photographed by Ryan Szule. They should be commended along with the authors for their roles in producing this large-scale paperback cookbook that could be displayed on an old-school coffee table for regular enjoyment of its numerous full-page food shots.     

I have not yet tested this recipe, because in the rush of life, I keep forgetting to stop and sprout the quinoa. The authors give meticulous instructions for sprouting the seeds. They write that "sprouted foods "are full of enzymes and rich in vitamins and minerals." Quinoa sprouts can be eaten as a nutritious snack, in salads or sandwiches, they say. In the cookbook they also are blended into shakes and smoothies and presented on cucumber slices with smoked salmon, sour cream and dill.

Green and Hemming write: "Cleanliness when sprouting is important in eliminating any chance of contamination." That goes for any type of sprout. Fresh quinoa seeds can germinate in as little as 2 to 4 hours, according to the book. The authors use distilled water for sprouting. Numerous websites also offer sprouting instructions, among them Sproutpeople.com.

Apple, Cabbage and Quinoa Sprout Salad

(6 servings)

2 cups quinoa sprouts
1 cup thinly sliced or shredded red cabbage
1 cup grated carrots
1/2 cup sliced green onions
1 cup grated apple
1/2 cup toasted slivered almonds
3 tablespoons olive or flaxseed oil
2 tablespoons apple cider vinegar
2 teaspoons pure maple syrup or honey
1/4 teaspoon salt (optional)

Combine the sprouts, cabbage, carrots, green onions, apple and almonds in a medium bowl. In a separate bowl, whisk together the oil, vinegar, maple syrup and salt (if using). Toss veggie mixture with the dressing and serve.

Nutrition information: (per serving) Calories 220; Protein 5g; Carbs 23g;
Fiber 4g; fat 13g; sugars 5g; Cholesterol 0 mg; sodium 20mg

From the authors: High in vitamin A, this salad is versatile enough for any season. This fresh and tasty slaw will be a great addition to any casual lunch or supper. Consider using flaxseed oil in your salads to meet your omega-3 requirements. To toast nuts, preheat the oven to 350 degrees. Spread the nuts on a baking sheet and toast in the oven, stirring once if necessary, for 5 to 7 minutes, until fragrant and lightly toasted.

 -- Excerpeted with permission from "Quinoa Revolution" by Patricia Green and Carolyn Hemming (Pintail, $29.95).