Sprouted Quinoa Tabbouleh with Feta
  • 1cup Organic Sprouted Quinoa
  • sea salt and black pepper
  • 1/4cup freshly squeezed organic lemon juice(2 large lemons)
  • 1/4cup good olive oil
  • 1cup organic scallions, thinly sliced(white & green parts)
  • 1cup fresh organic mint leaves, chopped
  • 1cup fresh organic flat-leaf parsley, chopped
  • 1 organic English cucumber, unpeeled, seeded and diced
  • 2cups organic cherry tomatoes, halved
  • 2cups crumbled feta (8 oz.)
  1. 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.
  2. In a large bowl combine the scallions, mint, parsley, cucumber, tomatoes, and ½-1 teaspoon black pepper. Add the quinoa and mix well.
  3. Fold in feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.