Recipes

Quinoa Tabouli

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Recipe Information

Portions: 4

Preparation Time: 15 Minutes

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Tabouli is a traditional middle eastern salad that is highly nutritious and great by itself or alongside just about any meal. You can use any salad veges to your taste, this is how I like to make it, I have used sprouted quinoa as the wholegrain simply because it is delicious and so nutritious. You can use cooked quinoa too.

To sprout the quinoa, soak the quantity overnight or for at least 8 hours, even up to a day in purified water. Before use, rinse in clean water. You can cook the quinoa for a softer texture and use when cool, or use sprouted raw quinoa.

You can create and eat straight away, or make in advance and chill, which tastes great when the flavours of the dressing have been absorbed into the veg.

Ingredients

• 1 bunch flat parsley, finely chopped
• 2 lebanese cucumbers, diced (if not in season, substitute for grated zucchini)
• 2 small tomatoes, diced
• ½ cup sprouted quinoa
• ¼ onion finely chopped or ½ bunch spring onions
• ½ cup olive oil
• 1 lemon or lime squeezed
• ½ clove garlic finely grated
• Celtic Sea Salt and Pepper to taste

Method

Prepare all ingredients and mix together in a salad bowl. Combine olive oil, garlic, lemon or lime and pour over salad, mix through and add salt and pepper to taste. You may wish to add more olive oil.