Description:
Quinoa (pronounced Keen-wah) is an ancient food that is not yet well known in North America. It has been cultivated in South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants. The ancient Incas called quinoa the "mother grain" and revered it as sacred. Each year at planting time it was traditional for the Inca leader to plant the first quinoa seed using a solid gold shovel! Quinoa was used to sustain Incan armies, which frequently marched for many days eating a mixture of quinoa and fat, known as "war balls."
Ingredients:
¼ cup dry quinoa
(soaked overnight, drained, rinsed and sprouted for 24 hrs)
1/3 cup lemon juice
2 tbls. Olive oil
1 tsp sea salt
1 clove garlic (chopped fine)
2 cups fresh parsley (chopped fine)
2 cups cucumber (diced)
2 cups tomatoes (diced)
½ cup onion (finely chopped)
¼ cup fresh mint (finely chopped)
Directions:
Rinse and drain sprouted Quinoa. Place quinoa, lemon juice, olive oil, salt and garlic in a serving bowl and stir gently. Add remaining ingredients to bowl and stir gently.
Nutrient Information:
The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains
Notes: Tabouleh Salad can be served immediately, or marinated in the fridge for several hours.
Special Diet: Vegetarian
Category: Raw Foods
Submitted By: cleo murray
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