Sprouted Quinoa Salad/Tabbouleh

Here's my gluten-free take on this traditional dish. The sprouted quinoa makes this seed more digestible by removing the phytates and also allows you to "cook" it by just pouring boiling water over it! This is a summer dish in my area being able to avoid oven/stove top time is a big plus. This dish improves with time in the fridge. If you want to ramp up the nutrient value and highlight the freshness of the herbs and vegetables, decrease the quinoa to 1/2 cup.
Servings 8 people


  • 1 cup quinoa sprouted
  • 2 cups chopped parsley and cilantro you can also add mint and/or basil
  • 1 small cucumber diced
  • .25 cup red onion diced
  • 1 cup tomatoes chopped
  • pepper and salt to taste
  • .125 cup lemon juice or apple cider vinegar conversion: 1/8 cup
  • .25 cup olive oil high quality
  • .25 cup sheep or goat feta optional but this makes a great addition


  1. Take 1 cup sprouted quinoa and cover with boiling water.
  2. Let quinoa sit 35 for minutes, then drain the water.
  3. Mix with rest of ingredients and adjust seasonings to taste.
  4. Refrigerate for at least an hour or more to let flavors deepen.

Recipe Notes

Photo shows the recipe made with the decrease of quinoa to 1/2 cup per recipe.

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