Sprouted Quinoa With Marinated Veggies

• 4 cups filtered water, slightly warm
• 2 cups uncooked red quinoa
• 1/2 cup cider vinegar
• 6 tablespoons olive oil
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup diced Japanese eggplant
• 1 cup quartered grape tomatoes
• 1 cup (1/2-inch-thick) slices zucchini, quartered
• 1 cup cucumber slices, halved
• 1 cup sliced snap peas
• 1 cup diced kohlrabi
• 1 cup coarsely chopped mixed herbs and flowers (such as marigold leaves, nasturtium, and parsley)
• 1/2 cup julienne-cut jalapeno pepper
• 1/2 cup julienne-cut orange bell pepper
• 2 garlic cloves, thinly shaved
• 1/2 cup raw shelled hemp seeds (optional)

1. Combine 4 cups water and quinoa in a large bowl. Cover bowl with a clean kitchen towel; let stand at room temperature 6 hours. Drain and rinse quinoa using a fine sieve. Spread quinoa evenly on a rimmed baking sheet; let stand, uncovered, at room temperature 12 hours. Rinse again, and return to tray for 12 more hours, uncovered, at room temperature. Set aside 1 cup sprouted quinoa. (Reserve remaining 3 cups for another use; refrigerate in an airtight container up to 4 days.)
2. Combine vinegar, oil, salt, and pepper in a large bowl, stirring with a whisk. Add quinoa, eggplant, and next 9 ingredients (through garlic). Add hemp seeds, if desired; toss to combine. Let stand, refrigerated or at room temperature, for 2 hours before serving.

filtered water, red quinoa, cider vinegar, olive oil, kosher salt, freshly ground black pepper, diced japanese eggplant, quartered grape tomatoes, zucchini, cucumber, peas, flowers, juliennecut jalapeufo pepper, juliennecut orange bell pepper, garlic, hemp seeds

Taken from www.myrecipes.com/recipe/sprouted-quinoa-marinated-veggies (may not work)