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Quinoa Tabouleh

Ingredients

  • 1 cup quinoa*
  • 2 cups water
  • 1/2 cup chopped mint
  • 1/2 cup chopped parsley
  • 1/3 cup chopped cilantro
  • 1/4 cup finely chopped onion
  • 4 tomatoes diced
  • 3 cucumbers diced
  • 3 cloves garlic minced
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • Salt and pepper to taste
  • Mixed greens for serving

Instructions

To sprout quinoa

  1. In medium bowl combine the quinoa and water.
  2. Soak for 30 minutes.
  3. Transfer quinoa to a plate or shallow bowl and keep at room temperature for approx two days
  4. Rinse and drain water several times a day until desired sprouts occur
  5. You will actually see little sprouts appear!

Assembling salad

  1. Add rest of ingredients to quinoa.
  2. Toss and serve on a bed of your favorite greens.

Recipe Notes

Crispy Quinoa:
One of my tricks is to cook quinoa halfway in a pot with water and then dehydrate it until its crispy. You can keep this crispy quinoa in the fridge for a month or two and add it to this or other salads for a crunch!

If you can't be bothered to sprout (I know I can't pretty often!) and if you don't have a dehydrator then just boil your quinoa according to package instructions and add some cooked quinoa to your tally. Alternatively, skip the quinoa altogether and this turns into a fresh herbed Israeli salad!

PS here's a great link for quinoa sprouting: https://sproutpeople.org/growing-quinoa-sprouts/