Recipe Directions
1. Mix all ingredients except wrappy greens and serve with the greens on the side.
Ofek's Thoughts
By 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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Comments
Top voted
ofek
Mar 26, 2010
BTW this is a great way to eat A LOT of parsley.. some tradional recipes call for what seems to be 60% parsley!
for me, parsley is nice, but usually in moderation - for example, in a smoothie, parsley is too strong for me and i go for other greens... but in tabbouleh there is no limit!
chlorophylla
Apr 12, 2010
thank you for your beautiful recipes, i LOVE parsley. i use to make my tabbouleh with sprouted quinoa, too. it´s so versatile, i also like it sweet;-)
ofek, would you please be so kind and tell me how it works to add more than one pic to a recipe??
Barbraw
Mar 26, 2010
Thank you. How perfectly beautiful!!
All
Bananna1333
May 02, 2011
Eating this now and it is So good!
dz
Jan 13, 2011
woah!! ... that's awesome :))) i love tabbouleh salad!!!
Jasmine
Jun 17, 2010
Your recipe has inspired me to grow an abundance of mint, parsley, tomatoes, and green onions in my yard this growing season so i can eat this constantly. THANK YOU! :)
ambiguous
May 25, 2010
Had to make this without the mint (it's currently scarce, and I'm not growing any yet), but it's totally awesome. After eating some I tried adding avocado (thanks fluffycamaro) and it was delicious too. I'll be sure to make this often; quinoa is such a great nutrient source, and this recipe is a great way to get plenty of greens. Thanks ofek!
fluffycamaro
May 05, 2010
I just tried this recipe and I used lime instead of lemon and I put in red cabbage, zucchini, squash and avacado. It was amazing!
heathermarsbomb
Apr 17, 2010
I made this over the weekend with the hummus IT IS RAWSOME!!!!!!!! :)
chlorophylla
Apr 12, 2010
thank you for your beautiful recipes, i LOVE parsley. i use to make my tabbouleh with sprouted quinoa, too. it´s so versatile, i also like it sweet;-)
ofek, would you please be so kind and tell me how it works to add more than one pic to a recipe??
zhanna8
Apr 01, 2010
this is a good version too. i make very similarly and call it herb salad ~thankyou!
ofek
Mar 26, 2010
BTW this is a great way to eat A LOT of parsley.. some tradional recipes call for what seems to be 60% parsley!
for me, parsley is nice, but usually in moderation - for example, in a smoothie, parsley is too strong for me and i go for other greens... but in tabbouleh there is no limit!
Barbraw
Mar 26, 2010
Thank you. How perfectly beautiful!!
ItGirl
Mar 26, 2010
This looks fantastic!
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