Our boyfriend N. is visiting from Berkeley, so I didn’t juice the past few days as planned. I had a bunch of green stuff in the fridge which needed to be used up so I decided to make tabbouleh. This recipe is a variation of the old standard. I prefer not to use measurements when making recipes as I like to adjust ingredients to taste as I go. It feels more creative that way. N. adores it and he’s not a raw foodie. I’m hoping there will be some salad left for dinner tonight. He loves it that much.
Sprouted Quinoa & Hemp Seed Tabbouleh
Yield 8 cups. Serves 8 regular portions or 4 entree sized portions.
Quinoa Tabbouleh
Salad
3 cups quinoa
3 bunches parsley, finely chopped
1 bunch mint, finely chopped
1/2 cup hemp seeds
3 cucumbers, peeled, seeded, and diced
3 bunches scallions, minced
2 cups grape tomatoes
Dressing
1 cup freshly squeezed lemon juice
1 tsp sea salt
1 Tbsp extra virgin olive oil
1 Tbsp hemp seed oil
Soak quinoa 8 hours. Sprout quinoa until it’s as soft as you would like, minimum 8 hours. Be sure to rinse every 8 hours of sprouting. I usually soak the quinoa overnight, rinse in the a.m., and then make the salad in the evening after another rinse.
Put all salad ingredients into a large bowl. Mix dressing ingredients. Add dressing to salad. Toss gently. Chill for several hours to allow flavors to blend and develop. I like to bring the salad back to room temperature before eating.
Serve with love!
