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Sprouted Quinoa Tabouli

As I have been working on the Summer Eition of  the Nourishing Foods Cleanse, I have been making lots of raw dishes.  I thought I would try making a raw grain dish.  Many people who follow a raw food diet enjoy grains by sprouting them instead of cooking them.

Tabouli is traditonally made with bulgar which is wheat, something I only eat on special occasions.  Quinoa sounded like a good alternative and great for sprouting.

When grains, seeds and nuts are germinated, their nutritional content changes  and, as they are generally not cooked, they retain their natural plant  enzymes.  These enzymes are beneficial for helping the digestion of the  seeds and nuts in the digestive tract.  As well as retaining the enzymes,  they also retain the nutrients that would otherwise be destroyed by  cooking.  Sprouted grains, seeds and nuts also encourage the growth of good  bacteria, help to keep the colon clean, and are high in protective antioxidants.

Quinoa produces highly nutritious sprouts, and fast! Sprouting quinoa unlocks its full nutrient potential. Quinoa sprouts are exceptionally high in protein, vitamin and minerals. They are the only sprouts that contain all of the amino acids. Beautiful little spiral tails sprout from the quinoa seed within 24 hours, making them one of the quickest sprouts to grow.

If you want, you can make this tabouli recipe with cooked quinoa, either way it is delicious.

I found the texture to be different than when cooked, maybe a little crunchier. Let me know what you think.

Sprouting Quinoa

1c raw quinoa = 3 cups sprouted quinoa

Rinse the quinoa and place in a large jar.  Fill with water and soak for 3 hours.  Drain.  Cover the jar with a fine screen or cheesecloth with a rubber band over the top.  Turn it upside down to allow the water to drain out. Rinse 2-3 times a day.  They are ready to eat in 12 hours. Rinse and put into the refrigerator, ready to use.

Sprouted Quinoa Tabouli

Gluten Free, Dairy Free, Vegan

4 servings


3 cups sprouted quinoa
1 cucumber, chopped 1½ cups
2 small tomatoes, chopped 1 cup
4 scallions, sliced ½ cup
1/2 cup fresh chopped mint
1 ½  cups fresh chopped parsley
1 clove of garlic, minced


1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1/2 tsp celtic sea, or to taste


  • Combine the salad ingredients, including quinoa, in a medium bowl.
  • Put the lemon juice in a small bowl. Add salt, stir to dissolve. Whisk in the olive oil.
  • Add dressing to the salad and mix to combine completely.
  • Serve chilled or at room temperature on a bed of greens.


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