Make Your Own Raw Food

November 17th, 2013


Sprouted Quinoa Tabbouleh

If you have never used quinoa before, you should consider giving it a try. Quinoa is a complete protein, meaning it contains all eight essential amino acids. It also contains magnesium, iron and calcium, is gluten-free, easy to digest and very low on the glycemic index. (Great  for people who suffer from migraines).  When sprouted, it has a delicious, nutty flavor that has many applications. It can be used in crackers and breads or dehydrated and ground into flour. It can also be used in salads or as a garnish for many dishes.  This salad is light and refreshing. Be creative and create your own version!

Check out my Sprouted Quinoa Breakfast Delight for a yummy way to start your day!

Sprouted Quinoa Tabbouleh
3 cups sprouted quinoa
handful of fresh mint, dill, basil, and parsley, minced
3/4 cup grape tomatoes, sliced
2 green onions, diced
1 cucumber, chopped
1/2  cup  red bell pepper, chopped
1/4  cup hemp seeds (optional)
handful of goji berries
red or green leaf lettuce
broccoli sprouts or alfalfa sprouts
mint leaf for garnish

Dressing (adjust to taste)
2 Tbsp olive oil
1 Tbsp agave (optional)
juice of 1/2  lemon
juice of 1/2 lime
1 clove garlic, crushed
1 tsp sea salt (or 1 Tbsp Nama Shoyu)

Mix tabbouleh ingredients and toss with dressing. Marinate 30-60 min in refrigerator. Bring to room temperature and serve on a bed of red or green leaf lettuce and broccoli sprouts.

Directions For Sprouting

Rinse quinoa well, and cover with water in a wide-mouth glass jar and lid. Let soak 20-30 minutes. In fact, you can technically rinse the quinoa and sprout without soaking. It absorbs water quickly and sprouts very fast.. Drain water, rinse, and place in a dark cool area, replacing jar lid with a screen, paper towel, or cheesecloth.  A rubber band will o hold  cheese cloth in place and cover the opening. Rinse 2-3 times a day and drain, until tails form. Quinoa can sprout overnight, so keep an eye on it. I like it when the tails are about 1/4 – 1/2″ long. Once sprouted, rinse well and return to jar with rim and cap and refrigerate. Rinse daily to retain freshness. Give it a try! It is so easy, and they are great in salads, sandwiches, and garnishes for soup.


Source :
Bookmark this on Hatena Bookmark
Hatena Bookmark - Make Your Own Raw Food
Share on Facebook
Post to Google Buzz
Bookmark this on Yahoo Bookmark
Bookmark this on Livedoor Clip
Share on FriendFeed

Leave a Reply

six × = 30