Quinoa Tabouli Salad


Tabouli is typically made with Bulgur wheat or a semolina couscous. This recipe uses the high protein, ancient grain, quinoa, which cooks up quickly. Or you can sprout this pseudo cereal and make an all-raw dish. It is naturally gluten-free.

1 bunch mint – minced
1 bunch parsley – minced
3 green onions – chopped
5 tomatoes, chopped
1 cup quinoa
1 tablespoon olive oil
juice from half a lemon

To sprout quinoa:
Rinse well and drain.
Soak, covered in water in a covered glass jar for 8 hours or overnight.
Drain and rinse.
Quinoa can be used immediately or allowed to sprout further for another day or two. To continue sprouting, place in a jar, replace jar lid with cheese cloth or paper towel.
Rinse 2-3 times a day and drain, until tails form. Tails can grow ¼ – ½ inches long. Then rinse well and store in a jar in the refrigerator until ready to use.

To cook quinoa:
Rinse well and drain.
Place in a small pot with 2 cups water.
Bring to a boil, reduce heat to a simmer, covered until water is absorbed, about 15 to 20 minutes. Remove from heat and fluff with a fork.
Allow to cool before using in this salad.
To make the Tabouli Salad:
Mix mint, parsley, green onions, tomatoes and quinoa in a bowl. Add the lemon juice and olive oil and mix well.
Salt to taste.
Variation: Add one or two chopped cucumbers.

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