Dr. Ruby’s Sprouted Cranberry Quinoa

Dr. Ruby’s Sprouted Cranberry Quinoa

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Quinoa is really popular these days, partly due to its versatility and the fact that it is a complete protein (has all of the essential amino acids).  This is a great lunch item and keeps well in the fridge for several days.  

Watch the video instructions by clicking here!


To sprout quinoa (“keen-wa”), put 1.5 cups of quinoa in a mason jar and fill it with purified water. Let it soak 6-12 hours. Drain and rinse the quinoa and let it sit on the counter for the next 24-48 hours, making sure to rinse it every morning and every night. After 24 hours, you will see little tails starting to grow out of the quinoa. You can then eat and/or store the quinoa in the refrigerator for a few days.


  • 3 cups sprouted quinoa (or cooked if desired)
  • 1 cup dried organic cranberries
  • 1 cup organic raisins
  • 1 cup organic celery, diced
  • 1 cup parsley, chopped
  • 1/2 cup green onions (scallions)
  • 1/2 cup raw sunflower seeds
  • 3-4 tablespoons organic red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon sea salt or to taste
  • 3 cups curly kale, torn into bite size pieces


  • 1 Cook sprouted quinoa per label instructions.
  • 2 Put quinoa in large mixing bowl; set aside.
  • 3 In a separate bowl mix red wine vinegar, lemon juice, olive oil, sea salt, and parsley with a whisk.
  • 4 Mix kale with quinoa.
  • 5 Pour dressing over quinoa and kale.
  • 6 Toss the quinoa with the cranberries, raisins, celery, green onions, and sunflower seeds.
  • 7 Chill until ready to serve.


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