Sprouted Quinoa Tabbouleh with Feta
Ingredients
- 1 cup Organic Sprouted Quinoa
- sea salt and black pepper
- 1/4 cup freshly squeezed organic lemon juice (2 large lemons)
- 1/4 cup good olive oil
- 1 cup organic scallions, thinly sliced (white & green parts)
- 1 cup fresh organic mint leaves, chopped
- 1 cup fresh organic flat-leaf parsley, chopped
- 1 organic English cucumber, unpeeled, seeded and diced
- 2 cups organic cherry tomatoes, halved
- 2 cups crumbled feta (8 oz.)
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Instructions
- Pour 2 cups of filtered water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon sea salt. Lower heat to simmer, cover and cook for 15 minutes until the grains are tender. Drain well and place in a bowl. Immediately add the lemon juice, olive oil, and 1 teaspoon of sea salt.
- In a large bowl combine the scallions, mint, parsley, cucumber, tomatoes, and ½-1 teaspoon black pepper. Add the quinoa and mix well.
- Fold in feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
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Sprouted Quinoa with Garbanzo Beans and Tomatoes
Ingredients
- 1 cup Organic Sprouted Quinoa
- 1/8 teaspoon salt
- 1 3/4 cups filtered water
- 1 cup cooked organic sprouted garbanzo beans (or canned, rinsed)
- 1 organic tomato, chopped
- 1 organic clove garlic, minced
- 3 tablespoons organic lime juice
- 2 tablespoons organic olive oil
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 1 tablespoon Chopped Fresh Organic Parsley
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Instructions
- Bring the sprouted quinoa, salt, and water to a boil in a saucepan (no need to rinse sprouted quinoa). Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20-25 minutes.
- Stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, additional salt (optional), and pepper. Sprinkle with chopped fresh parsley to serve.
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BLT Quinoa Bowls
Ingredients
- 1 1/4 Cups Organic Sprouted Quinoa
- 2 Medium Organic Tomatoses Roughly Chopped
- 2 Tablespoons Chopped Fresh Organic Parsley
- 1 Tablespoon White Wine Vinegar
- Dash Sea Salt and Ground Pepper to Taste
- 4 Slices bacon Cut into 1/2-inch pieces
- 1 Medium Bunch Organic Broccoli Florets and Tender stems chopped (about 2 ½ cups)
- 1 Small Ear of Organic Corn Kernels Cut Off (of 1/2 cup frozen organic corn kernels)
- 2 Cloves Organic Garlic Minced
- 1 5 ounce package Organic Baby Spinach
- 2 Organic Scallions Thinly Sliced
- 4 Large eggs preferably pastured
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Instructions
- Cook the sprouted quinoa as the label directs. Set aside
- Toss the tomatoes with the parsley, vinegar, ½ teaspoon salt and dash of pepper. Set aside until juicy, about 20 minutes.
- Cook the bacon in a large skillet over medium heat, stirring occasionally until crisp. Remove 1 tablespoon of drippings and set aside.
- Add the broccoli to the bacon in the skillet and cook until crisp-tender, about 3 minutes. Stir in the corn and garlic and cook until the corn is tender, about 2 minutes. Stir in the spinach in 2 batches and cook until just wilted. Stir the vegetable mixture and scallions into the quinoa. Season with salt.
- Wipe out the skillet and return to medium-high heat. Add the reserved bacon drippings. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 3 minutes.
- Divide the quinoa mixture among bowls. Top with the tomato mixture and fried eggs.
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