Quinoa Tabouli

By Elaina Love
Serves 6

Quinoa TabouliIngredients:

4 cups sprouted quinoa (about 2 cups before sprouting)
4 green onions, thinly sliced
20 mint leaves, minced
1 large tomato, seeded and finely diced
¾ cucumber, peeled in strips, seeded and finely diced
¼ cup parsley, minced
4 to 6 tablespoons extra virgin olive oil
3 to 5 tablespoons lemon or lime juice
1 to 2 tablespoons tamari or Bragg Liquid Aminos or 1-2 teaspoons Celtic sea salt to taste
½ teaspoon fennel seed, soaked 1 hr., if desired


Mix everything together in a large bowl. Let sit 1 hour to allow the flavors to meld before serving.


To sprout the quinoa, soak for 4-8 hours. Drain water and rinse. Sprout in a jar for another 18 hrs. or more, rinsing the quinoa every 8 hrs. To test whether the sprouts are ready, chew one. It should be firm, yet soft – and not too crunchy.
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