Sprouted Quinoa with Marinated Veggies

This raw food dish requires planning and patience, but the result is a salad that turns out crispy with every bite. Tracy Singleton says using cooked and chilled quinoa instead of sprouted quinoa is a great way to shorten the cooking time, but the salad won't be 100% raw.
Combine 4 cups of water and quinoa in a large bowl. Cover the bowl with a clean kitchen towel; let stand at room temperature for 6 hours. Drain and rinse the quinoa through a fine sieve. Spread the quinoa evenly on a lined baking sheet; let stand uncovered at room temperature for 12 hours. Rinse again and place on a baking sheet for another 12 hours, uncovered, at room temperature. Set aside 1 cup of sprouted quinoa. (Reserve the remaining 3 cups for other use; store in the refrigerator in an airtight container for up to 4 days.)Combine the vinegar, oil, salt and pepper in a large bowl, stirring with a whisk. Add the quinoa, eggplant, and the following 9 ingredients (with garlic added). Add the hemp seeds if desired; stir to combine. Let stand in the refrigerator or at room temperature for 2 hours before serving.