Sprouted Quinoa Tabbouleh
July 14, 2009 at 5:39 am 5 comments
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.
Happy Foody 
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.