YieldServes 8 people
1 cup fresh parsley (finely chopped)
1 cup fresh mint (finely chopped)
½ cup fresh cloves or green onion (finely chopped)
1 cup sprouted quinoa (makes ~2 cups)
2 tomatoes (chopped into small squares)
Juice from 1-2 lemons
4 tablespoons extra virgin olive oil (or less)
1 teaspoon sea salt
½ teaspoon ground black pepper and/or some fresh jalapeno
1 head romaine lettuce, (or other wrappy greens)
1. Mix all ingredients except wrappy greens and serve with the greens on the side.
Ofek's ThoughtsBy ofek
We hold the record for the biggest tabbouleh ever right here in Palestine! And look how green it is!
Not all traditional civilized foods are from hell… And you know what?
This recipe is not only traditionally high in raw ingredients, it is also very green, and it is eaten with whole fresh romaine leaves!
I recommend growing your own greens. It is one of the easiest things to grow in the garden and you get very quick results (no need to wait 5 years for the mango tree to produce..).
Otherwise, make sure to pick the sexiest greens you can find.
Quinoa sprouts in a few hours in water. Some choose to rinse and let it sprout further.
Ifind the black quinoa less chewy but the white ones look more authentic in this recipe. Some people choose to grind cauliflower or other soaked nuts and seeds instead.
I like using quinoa in this recipe because I don’t use it enough (up until now) and I like to diversify my diet as much as possible.
Tastes best when eaten in the middle of a sunny day outside in the open air (like most good things in life).
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