Raw Sprouted Quinoa Tabbouleh

Raw Sprouted Quinoa Tabbouleh

 

Raw Sprouted Quinoa Tabbouleh

3-1/2 to 4 cups fresh sprouted Quinoa (2-3 days sprouted, while they still have a slight crunch)

1 large cucumber peeled (peeled and finely diced)

2 large firm tomatoes (seeded and finely diced)

1/2 of a yellow onion (finely diced)

1 bunch freshly chopped parsley

a few sprigs of freshly chopped mint

juice of 1 large lemon

pinch of sea salt (adjust to taste preference)

* Optional add-in: 2 fresh garlic cloves (finely minced)

Combine all ingredients into a large mixing bowl, and toss to evenly coat and blend all ingredients. Cover and let mixture stand (room temperature or fridge) for 30-60 minutes before serving, to allow flavors to infuse and build. Keep leftover tabbouleh in fridge. Serve with your favorite raw seed crackers.