The Raw Truth

Tabouli

I was introduced to this traditional Middle Eastern vegetarian dish by the little gyro shops of the Lower East Side in New York City. Traditionally,

tabouli is made from bulgur or crushed wheat. Sprouted quinoa has almost the same taste and a very similar consistency. I originally made this

with ground sprouted wheat, but the whole sprouted quinoa has more life force (being whole) and is softer. The quinoa only needs to soak

overnight and sit out and sprout for part of a day, and then it’s ready to use. Black quinoa can be used for this dish for an exotic look.

SERVES 4

3 cups sprouted quinoa

¼ cup olive or flax oil

1 teaspoon sun-dried sea salt

2 tomatoes, finely diced

½ large red onion, minced and rinsed

1 green onion, thinly sliced

1 red bell pepper, seeded and finely diced

½ yellow bell pepper, seeded and finely diced

2 or 3 sprigs mint, coarsely chopped

¼ cup minced fresh flat-leaf parsley

¼ cup minced fresh cilantro

Juice of 2 lemons

Mixed salad greens, for lining platter

In a bowl, mix the quinoa, oil, and sea salt. Stir well. Add in the tomatoes, onion, green onion, and red and yellow bell peppers. Mix in the mint,
parsley, cilantro, and lemon juice and stir until the colors are mixed evenly throughout the dish. Serve on a bed of mixed salad greens.