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.
Servings8people
Ingredients
1cupquinoa sprouted
2cupschopped parsley and cilantroyou can also add mint and/or basil
1smallcucumberdiced
.25cupred oniondiced
1cuptomatoeschopped
pepper and saltto taste
.125cuplemon juiceor apple cider vinegar conversion: 1/8 cup
.25cupolive oilhigh quality
.25cupsheep or goat fetaoptional but this makes a great addition