Tabbouleh is a Middle Eastern salad of bulghur wheat mixed with chopped tomatoes, chives, parsley, mint, olive oil, and lemon juice. Bulghur is replaced by sprouted quinoa in this no-cook version.
Before you start
A food processor will be very useful to chop parsley and mint.
Don't be surprised if after trimming and discarding the stems, you keep less than half the original parsley.
- Place the quinoa in a fine strainer and hold it under cold running water until the water runs clear. Transfer to a bowl and cover with water. Let soak overnight, or about 8-12 h. The next morning, rinse the quinoa using a strainer. Leave it in the strainer and let rest in a dark place all day, about 8 h. Once the quinoa has sprouted, rinse it once again. The sprouted quinoa is now ready to be used.
- Wash, spin-dry, and finely chop the cilantro, parsley and mint leaves discarding the larger stems. Transfer to a salad bowl along with the finely chopped green onions, then toss.
- In a small bowl, whisk together the oil, lemon juice, and salt. Whisk the dressing until it is emulsified. Adjust the seasoning. Pour into the salad bowl, add the sprouted quinoa then toss well. Let the salad stand 10 min.
- Dice the tomatoes and cucumber, discarding the seeds, then add them to the salad, toss. Sprinkle with sunflower seeds then serve.
Nutrition Facts Table
per 1 serving (280g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||3||servings|
|Grain Products :||1 ¼||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
- Good source of :
- Copper, Fibre, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Zinc
- Source of :
- Calcium, Selenium, Vitamin B2, Vitamin B6
- Low :