Sprouted Quinoa Tabbouleh

July 14, 2009 at 5:39 am 5 comments

Sprouted Quinoa Tabbouleh
This is the perfect summer salad. It’s so light and refreshing…and quite addicting. I love all of the fresh herbs in it…especially the mint. Mint makes me happy. Add it to your smoothies and it will make YOU happy too. 🙂 This was great on a bed of sprouts…but you could also use it in a wrap or on crackers.

Sprouted Quinoa Tabbouleh
2-3 cups sprouted quinoa* (you could also use cooked quinoa)
2 green onions, including tops
3/4 cup grape tomatoes, sliced
1/2 cup artichoke hearts, chopped (optional)
1 cucumber, diced
1 garlic clove, minced
1 handful of each: mint, basil, and parsley (minced)

Dressing (adjust to taste):
1 lemon, juiced (approximately 2 T)
1-2 T olive oil
1 T agave
1 t sea salt

*To sprout your quinoa, soak it overnight and then rinse. Let it sit for 1-2 days until you see the little “tails” sprouting out of the seed. I put mine in a mason jar with a mesh lid and invert it into a bowl for good drainage.


Entry filed under: Entree, Raw, Salads.

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5 Comments Add your own

  • 1. Food Journal: 7/13/09 « Raw Delight  |  July 14, 2009 at 5:42 am

    […] 14, 2009 Green smoothie + sprirulina Peach Sprouted Quinoa Tabouleh + Sprouts Flax/seed crackers + fresh salsa Avocado + apple sushi dipped in raw honey (2 rolls) Handful of […]

  • 2. sara  |  July 14, 2009 at 1:55 pm

    Sounds good. Another great variety, if you don’t have time to sprout the quinoa (which I know practicially sprouts itself!) is to up the veggies and add about 1/4-1/3 cup of hemp seeds or sesame seeds in place of the sprouted quinoa. Very yum. Oh, with this suggestion, I would say the agave would not be needed, just evoo and lemon juice.

  • 3. Nicole  |  July 15, 2009 at 7:11 pm

    Wow, that looks really good!

  • 4. Carey  |  July 16, 2009 at 3:10 pm

    once you make the sprouts, how long are they good for?

  • 5. Jeff Shattuck  |  July 17, 2009 at 6:28 am

    “Mint makes me happy”

    Such true words are rarely spoken. Lovely.


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