Sprouted Quinoa Tabouli

I took the dogs for a walk, as I do in the mornings, and today Tiko dashed up a hill and was barking like he does at a cow, a horse or a wild animal. I called for the, and Lucas came back almost immediately. But Tiko kept barking at the “intruder,” then came back and showed us a long scratch on his nose. Guanchaca, opossum? Something with a nice sharp claw, for sure!

Recipe of the Day – Sprouted Quinoa Tabouli

Ingredients:

1 c. sprouted quinoa

1 1/2 tsp. Himalayan salt

1/4 c. lemon or lime juice

2 T.  olive oil, extra virgin

4 T. green onions

1 cucumber, diced

4 tomatoes, diced

1 c. parsley

1/2 c. cilantro

1/2 c. fresh mint

Spinkle of garam masala, or other cinnamon mixture.

Directions: Take the quinoa seeds, soak them for 8-10 hours in a jar with a fine mesh, or a sprouting bag, filled with water. Drain the water and let it sit for up to 12 hours, until they have little sprouts. Add the rest of the ingredients and toss. Drizzle with olive oil and salt, and toss lightly. Cover with nuts and dressing!

Word of the Day – rasguño – scratch

Tip of the Day –The “Mother Grain” the “Gold of the Incas,” is not a grain, but a seed of the goosefoot plant! It has 8 essential amino acids and is high in protein!

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