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Sprouted Quinoa Tabbouleh

We're putting a delicious, naturally gluten-free spin on this classic Mediterranean recipe. 



Our Sprouted Quinoa Tabbouleh is a simple-to-make crowd-pleaser, and the perfect addition to any late-summer meal. The sprouted quinoa adds a delicious, nutty flavor that plays perfectly against the freshness of the veggies and brightness of the lemon juice.  



Not to mention, quinoa is a "super grain" that contains all the necessary amino acids needed to classify it as a complete protein. Bon appetit! 

Ingredients:

3/4 C Organic Grains Sprouted Quinoa

1 1/2 C boiling water

2 lemons, juiced

1/4 C olive oil

1 Tbsp salt

1 C scallions, minced (white and green sections)

1 C feta or nut cheese (we used Miyoko's Double Cream Chive)

1 C flat-leaf parsley, chopped

1 cucumber, medium-diced

2 C cherry tomatoes, cut in half

1 tsp freshly ground black pepper


Instructions:

1. In a rice cooker, combine the sprouted quinoa and boiling water*

2. Cook 20 minutes until tender, then cool. 

3. Add all remaining ingredients and enjoy! 


*The sprouted quinoa can also be cooked on the stovetop. Place the sprouted quinoa and water in medium-sized pot, bring to a boil, then simmer for 20 minutes until fluffy. 


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