Quinoa Tabouli

1 cup quinoa, soaked & sprouted
2 cups water
1/2 tsp sea salt
1 large cucumber, diced
1 tomato, diced
1/2 cup parsley, finely chopped
2 stalks green onions, chopped
1/2 cup chives, finely chopped

Cook quinoa and sea salt in water until translucent. Remove from heat and let sit 10-15 minutes until fluffy. Once cool, add cucumber, tomato, parsley, ad green onions. Add Mint Garlic dressing and chill in fridge before serving.


1/4 cup fresh lemon juice
1-2 cloves minced garlic
1 Tbsp fresh mint leaves, minced.
1/2 cup cold pressed extra virgin olive oil

Blend first three ingredients, then slowly add oil to emulsify.