Quinoa Tabouli Salad
A delicious recipe that combines a sprouted grain mixed with raw sprouted beans.
Prep Time15 minsCook Time20 minsTotal Time35 mins
Ingredients
½ cup Sprouted Quinoa (dry)
1 cup Water
1 ½ cups Raw Sprouted Lentils or Combo Sprouted Beans
1 Cucumber, peeled, chopped
2 tbsp Capers (optional)
2 Scallions, sliced thin
2 medium Tomatoes, chopped
1 cup Flat Leaf Parsley, leaves only
5 tbsp Extra Virgin Olive Oil
3 ½ tbsp Lemon Juice
1 tsp Sea Salt
1 tsp Black Pepper. ground
Bibb Lettuce
1Heat water till boiling and add quinoa.
2Turn down heat and simmer 10 minutes until cooked. Set aside to cool.
3In the meantime, combine all the remaining ingredients except lettuce in a large bowl.
4Add cooked quinoa when cooled.
Additional Notes:
Check out our Spring Into Sprouts Blog Post.
Ingredients
Ingredients
½ cup Sprouted Quinoa (dry)
1 cup Water
1 ½ cups Raw Sprouted Lentils or Combo Sprouted Beans
1 Cucumber, peeled, chopped
2 tbsp Capers (optional)
2 Scallions, sliced thin
2 medium Tomatoes, chopped
1 cup Flat Leaf Parsley, leaves only
5 tbsp Extra Virgin Olive Oil
3 ½ tbsp Lemon Juice
1 tsp Sea Salt
1 tsp Black Pepper. ground
Bibb Lettuce
Directions
1Heat water till boiling and add quinoa.
2Turn down heat and simmer 10 minutes until cooked. Set aside to cool.
3In the meantime, combine all the remaining ingredients except lettuce in a large bowl.
4Add cooked quinoa when cooled.
Jane and Stephanie, creators of PM Meal Mastery™, and The Simply Nourished Solution™, help women over 50 go from overweight, frustrated, and inflamed to lighter and healthier so they can be more active, feel good in their body, and live the second half of life with energy and confidence. Their 3-pronged approach, which can fit into any lifestyle, encompasses not only wholesome energizing foods but powerful habit and mindset shifts.
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