Sprouted Quinoa Tabouli

This variation of the traditional Middle Eastern tabouli (or tabbouleh) salad is easy to make and loaded with nutrients and healthy fiber. Serve alone for a light lunch or with falafel and hummus as part of a Middle Eastern meal.

Sprouted quinoa is light and chewy with a pleasantly mild sour flavor. It makes a delicious and nutritious base for this modified recipe. This raw sprouted salad is cool, refreshing and filling.

Quinoa produces highly nutritious sprouts, and fast! Sprouting quinoa unlocks its full nutrient potential. Quinoa sprouts are exceptionally high in protein, vitamin and minerals. They are the only sprouts that contain all of the amino acids. Beautiful little spiral tails sprout from the quinoa seed within 24 hours, making them one of the quickest sprouts to grow.

Ingredients:

(use organic whenever possible)

3 cups sprouted quinoa

1 cucumber, chopped

2 small tomatoes, chopped

1 bunch green onions

(8), sliced

1/2 cup fresh chopped mint

2 cups fresh chopped parsley

1 clove garlic, minced (optional)

Dressing:

1/2 cup fresh lemon juice

3/4 cup extra virgin olive oil

1 tablespoon pepper

2 teaspoons salt, or to taste

1. Sprout quinoa ahead of time according to directions on our How to Sprout page and Sprouting Chart.
2. Combine the salad ingredients, including quinoa, in a medium bowl.
3. Mix the dressing ingredients together and stir into the salad mixture.
4. Serve chilled or at room temperature.

Makes 2 to 6 servings.