Sproutet quinoa tabbouleh



The tabbouleh is a salad from Middle East, the recipe of which changes slightly in every country from Turkey to Morocco.
The quinoa comes from the Andes and is not a cereal, as it belongs to the same family of beet and spinach.
It was considered sacred by Incas and its use goes back more than 5.000 years in the past.
It is rich in fibres, minerals (phosphorous, magnesium, iron, zinc) and a lot of vegetal proteins.
It is recommended to celiacs, as it is gluten-free.
Here is my raw version of the tabbouleh: no couscous or burgul but sprouted quinoa.
Just follow the instructions of other posts about sprouts.
After a couple of days in the jar, your quinoa will be ready to go.

For 1 or 2 people (according to how hungry you are…):

2 cups sprouted quinoa
½ seedless tomato
½ courgette
1 tablespoon red onion (optional)
2 tablespoons minced parsley
1 tablespoon minced mint
2 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
salt and pepper to taste


Cut the tomato and the zucchini into small cubes and chop the onion.
Mix all ingredients.