Quinoa Tabouli

Recipe & Tips

3 Cups Sprouted Quinoa Sprouts
1 Bunch Parsley
3/4 Cup Onion
1/4 Cup Lemon Juice
1/4 Cup Olive Oil
1/4 tsp Salt
2 Cloves Garlic

Garnish: Diced Tomatoes


Clean and dice the parsley. Mince the onion to very fine even pieces.

In a large mixing bowl, place the sprouted quinoa, diced parsley, minced onion, crushed garlic, and salt and mix together. Sprinkle the lemon juice and the olive oil evenly over the salad and mix together thoroughly, so that everything is evenly incorporated.

Taste the tabouli and decide if it needs a little more salt or lemon according to taste, but remember the tabouli will need at least 10 to 15 minutes to sit and let the flavors culminate and develop. Just before serving, taste the tabouli and decide if it needs any last minute touches.If you give the tabouli a little time to rest or sit in the fridge, the flavors will develop nicely and really stand out!

Because the tabouli does best if you let it marinate for a while, it is best to incorporate the tomatoes into the tabouli just before you’re ready to serve. Once the tomatoes are mixed into the tabouli, its shelf life is slightly decreased. It will still last a day or two in the fridge, but will not last as long as it would without the tomatoes (approximately 5 days). Tomatoes can make a stunning, colorful garnish and really add a wonderful flavor that balances everything in the dish. Be creative and incorporate the amount of tomato you prefer into the tabouli, and have fun slicing and dicing to decorate it in different ways.