Sprouted Quinoa Salad with Goat Cheese, Peppers, and Olives

This is adapted from my lovely sister's fabulous pasta salad recipe. But even more nutritious because I've substituted quinoa for the pasta. Mind you, I don't really measure my ingredients, but here's the best estimate I've got:

Ingredients
1/2 cup quinoa (dry, unsprouted)
2 peppers
1/2 large log of goat cheese
kalamata olives
sundried tomatoes (can use dried or oil packed)
a few splashes of balsamic vinegar

Directions
First, you need to sprout your quinoa. To do this, put it in a mason jar and fill the jar to the top with water. Soak for 2-4 hours. Then, cover your mason jar opening with fine cheesecloth (not the cheap netted stuff you can get at the grocery store) or a clean piece of pantyhose and secure with a rubber band. This functions as your "colander," so to speak. Pour out your water through this mesh and the quinoa will stay in the jar. Rinse by pouring water into the jar and pouring out (I use the sprayer nozzle on my sink). Rinse every morning and every night, and in between rinses, keep the jar tilted with the opening down so the water can drain (I prop it up in a drinking glass). In 1-2 days your quinoa will sprout. Once it sprouts, I give it a final rinse and keep it upside down in the fridge until I use it.

Now cook your quinoa. I cooked mine in equal parts chicken broth, adding chicken broth when necessary. I stopped cooking when it looked and tasted like it was done (maybe 15 minutes)?

When still hot, dump the quinoa in a big bowl and mix with goat cheese and the rest of your ingredients. Mix well so the goat cheese melts a bit.

Yum.