Sprouted Quinoa Tabouli Salad: Vegan Raw Food Recipe

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In this super easy and delicious raw food demo, Jason Wrobel shows you a fresh take on a Middle Eastern Classic: a wheat-free, gluten-free version of Sprouted Quinoa Tabouli! This dish is amazing with veggie kabobs, hummus, baba ganoush… or any fresh spring or summertime meals. Rock it out as a side dish or serve with crackers or crudites!
Here’s the recipe, you superhero, you:

2 cups tri-color quinoa, soaked & sprouted for 24 hours
1/2 cup extra-virgin olive oil
1/2 cup fresh lemon juice
2 tsp. himalayan salt
1 tsp. ground cumin
1/4 tsp. cayenne pepper
2 cups diced cucumber
2 cups diced tomato
1/2 cup diced red onion
1/2 scallion, cut thin on a bias
1 cup fresh parsley, minced
1/2 cup raw shelled hemp seeds

Soak the quinoa for 6-7 hours. When you notice tails sprouting, rinse the quinoa and put in a covered glass jar with a mesh screen. Soak again and rinse twice more in a 24-hour period. Place the sprouted quinoa and hemp seeds in a mixing bowl and combine. Then add all remaining ingredients, mix thoroughly and serve immediately. Keeps for 4-5 days covered in the fridge.

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