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Raw Quinoa Tabbouleh

Print Recipe
Course Grains & Legumes
Servings 6 servings

Ingredients
  

  • 1.5 cups quinoa sprouted starting 2 days ahead
  • 2 packages cherry tomatoes halved
  • 2 bunches parsley taken off stem and chopped
  • 0.25 cup mint leaves chopped
  • 0.5 cup plus 1 TBS olive oil
  • 2 lemons juiced
  • 2 cloves garlic minced
  • salt and pepper to taste

Instructions
 

  • Two days ahead: Day 1: Rinse and soak the quinoa overnight in enough water to cover it. Day 2: Drain and rinse the quinoa several times throughout the day. This should be done in a sieve so the quinoa doesn’t sour. Leave the quinoa in sieve (placed in a large bowl) in between rinses.Day 3: Make the dressing by whisking together the lemon juice, garlic, olive oil, salt and pepper. Combine the quinoa sprouts, tomatoes, mint, parsley and dressing.