Refreshing! Looking into my mother’s fridge yesterday, I found a little store-bought container of tabouleh. I looked at the ingredient list and replicated the recipe, tasting to find good proportions, and substituting quinoa sprouts for the cooked buckwheat traditionally used in tabouleh. Do make sure you wash the mint especially throroughly, and only use the leaves, as it has little hairs on it that can irritate one’s mouth. The ingredient list indicated that alspice is usually used, but since I didn’t have any non-irradiated alspice on hand, I didn’t include this in my version. I do encourage you to try it with alspice and let me know how it goes!
1 bunch mint leaves, WASHED and minced
½ bunch parsley leaves, washed and minced
2 tablespoon raw olive oil
2 round tomatoes, washed and minced
½ lemon, juiced
2 green ("spring") onions, minced
½ teaspoon sea salt
½ teaspoon alspice (optional)
2 cup quinoa (dry--I prefer the red kind), sprouted
Mince everything and toss it all together!
If you want you can use a processor but it’s quite easily hand-made too.