Quinoa Tabouli

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Preparation time:

Yield: 4 portions

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Quinoa is a seed of the Chenopodium Quinoa plant, grown widely in South America. It’s a good source of magnesium, phosphorus, iron and calcium for vegans and vegetarians, and boasts a wide array of essential amino acids.

DIRECTIONS

Ingredients:

  • 1 ½ cup quinoa, soaked overnight and sprouted for 2 days until little “tails” appear
  • 1 big bunch of flat leaf parsley, chopped, and bigger stems removed
  • 3 cups tomatoes, chopped
  • ½ cup scallions, chopped
  • juice of 1 lemon (1/8 – 1/4 cup to taste)
  • 1 – 1 ½ tsp. Celtic sea salt
  • dash of black pepper
  • 2 Tbs. olive oil (optional)
  • 1 tsp. granulated garlic powder (optional)

Rinse and drain sprouted quinoa well, and combine in a bowl with all the other salad ingredients. Mix well with a spoon, and let the dish sit in the refrigerator for 1-2 hours to allow the flavors to blend. Stir once again just before serving.

Note: Preparation time is 20 minutes plus time for soaking and sprouting.