Sprouted Quinoa Salad

1: Bring a pot of salted water to a boil, blanch Brussels for 1 min. Submerge in an ice bath to stop cooking. Remove from the ice bath & place on baking sheet lined with paper towels.

2: In a medium saucepan, heat oil to 350°F and add chickpeas. Fry until golden brown & crispy, remove to paper towel-lined bowl with a fine-mesh strainer & season with salt and curry powder.

3: In a serving bowl, combine Brussels sprouts, quinoa, snap peas, tomatoes, red onion, and mint. Toss well.

4: Add dressing & mix well. Serve immediately.

5: To make the dressing, combine yogurt, red harissa paste, minced parsley, lemon juice, lemon zest, salt & pepper in a mixing bowl and whisk until well combined.

6: For sprouting quinoa, place quinoa in a large bowl, rinse & drain. Completely cover quinoa in water & soak for 1 hr, then rinse and drain. Rinse every few hours, making sure to drain off all water until sprouting occurs, which takes 24 hours.