Sprouted Quinoa with Marinated Veggies

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.)

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.