This dish is so fresh and bursting with flavor. The quinoa is sprouted and mixed with cucumber, green onion, red bell pepper, fresh parsley and mint, and served with a light lemon dressing. It is very important to use fresh herbs in this recipe.
Quinoa (pronounced (Keenwah)) is very high in protein. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. You can buy quinoa at your local health store, or Whole Foods, in the bulk section.
This is a “living Foods” recipe. The best food you can put into your body for vibrant health and healing are living foods. Don’t let the “sprouted” word scare you from making this, I will explain below how to sprout quinoa and it’s not hard at all. In fact I did it for the first time last night:-) The benefit of sprouting is that this begins the germination process in the dormant nut or seed.
“Sprouts are very nutritious because they contain all elements a plant needs for life and growth. The endosperm of the seed is the storehouse of carbohydrates, protein, and oil. When the seed germinates, these become predigested amino acids and natural sugars upon which the plant embryo feeds as it grows to maturity. When used as food, the life force is released and supplies the energy which is capable of generating healthy cells in the body and supplying us with new vigor and life”.
Sprouted Quinoa Tabbouleh
- 1 cup recipe Sprouted Quinao (instructions below)
- 1 cup diced cucumber
- 4 green onions sliced
- 1 cup seeded and finely diced red bell pepper (about one large red pepper)
- 1 cup chopped Fresh parsley
- 1/2 cup chopped Fresh mint
- Teaspoons fresh lemon juice ( I just realized I used 4 tablespoons but it tasted good so if you like lemon do that)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- Place all the tabbouleh ingredients in a mixing bowl. Mix well. To make the dressing, whisk together all the dressing ingredients. Set aside. pour the dressing into the tabouleh and mix. keeps 1-2 days in the fridge.
How To Sprout Quinoa:
You will need 1 cup of quinoa
First wash the quinoa by immersing in a large bowl of water and rinsing several times until the water is clear.
Next, soak in a large bowl covering the quinoa with water, for about 4 hours.
Drain the soaked quinoa in a sieve and rinse well. Set the sieve on top of a bowl to catch the draining water, and cover it with a plate.
Set aside for 4-6 hours, just long enough for “tails” to grow to 1/8-1/4 inch. You did it! you sprouted quinoa! Sprouts are SUPER FOODS!!!