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.
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