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Sprouted quinoa

Sprouted quinoa

Recipe by Tom Hishon

Sprouted Quinoa

Serves 4

100g organic Kiwi quinoa
5 celery stalks, peeled and sliced lengthways into 3
1 green avocado, peeled, sliced lengthways
120ml Number 29 extra virgin olive oil  (EVO)
Pinch of La Chinata hot smoked paprika
60ml Forvm Chardonnay vinegar
60ml Kernelz walnut oil
2 granny smith apples, cut into matchsticks
1 grapefruit, peeled and segmented
30ml Giusti Riccardo balsamic
Inner celery heart leaves
Fennel fronds
Sea salt

To sprout the quinoa, place in a container with 600ml cold water for 12 hours. Drain, add another 600ml cold water and leave for a further 12 hours. Drain, rinse and shake dry. Place into a dry container with the lid on but slightly ajar. Leave at room temperature somewhere well ventilated and away from the sunlight for 12-24 hours until sprouted.

Preheat the oven to 220°C.

Place celery and avocado on a tray, toss with salt and a dash of olive oil. Roast for 10 minutes, set aside to cool. Cool in a fridge.

Once cooled, dice the celery into small cubes, place in a bowl with the avocado, walnuts, paprika, Chardonnay vinegar, walnut oil, and set aside for 10 minutes. Add the sprouted quinoa, apple, grapefruit segments and any juice, and remaining olive oil. Toss together. Drizzle with balsamic and garnish with celery leaves and fennel fronds.

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  • Forum Chardonnay Vinegar 250ml

    Forum Chardonnay Vinegar

    From the Roca family in Penedès, northern Spain, a fruity, mellow and rich vinegar with an appealing ‘agridulce’ character. Try with Colonna lemon olive oil.

    Also available in a 500ml bottle and 1L bottle.

    Learn More
    107 -

  • La Chinata Smoked Paprika Hot

    La Chinata Smoked Paprika Hot

    From La Vera in Spain, this Paprika is smoked slowly over a low flame for several days intensifying its flavour and colour.

    Picante paprika has a direct and silky heat to it. Add some heat to classic dishes like paella, winter soups and chorizo sausage.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in a 350g tin and 750g tin.

    Learn More
    107 -

  • Giustio Riccardo Balsamic ~ minature

    Giusti Riccardo Balsamic ~ miniature

    Award winning late harvest balsamic. More viscous and concentrated than their usual style, using grapes with a higher sugar content and a longer cooking process.

    A delicious addition to pasta dishes. Excellent drizzled over steak or any cut of beef.

    Also available in a 250ml bottle

    Learn More
    107 -

  • Kiwi Quinoa

    Kiwi Quinoa

    This is the first crop of quinoa grown in New Zealand. Quinoa is a complete protein and is high in iron, magnesium, and fibre. Kiwi quinoa is grown using sustainable farming methods and is not processed or polished. It requires minimal rinsing, is easy to cook and has a sweet, nutty flavour and delicate texture.

    An excellent substitute for pasta and rice and can be used in much of the same way as whole grains.

    To cook:

    To cook 1 cup of quinoa, you need about 2 cups of liquid (water or stock). Heat the liquid in saucepan until simmering and then add the quinoa. Cover and reduce to a simmer for 10-15 minutes until the liquid is absorbed.

    Optional: Toast quinoa in a dry frying pan over a moderate heat until it pops, shaking pan occasionally before adding to the liquid.

    Gluten-free and dairy-free. Suitable for vegetarians and vegans.

    Learn More
    107 -

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