Recipe: Quinoa Hemp Tabbouleh with Cashews

Recipe: Quinoa Hemp Tabbouleh with Cashews

Serves 12    

1 cup sprouted quinoa (see Note)
2 cups water
1 teaspoon salt

1 cup hemp hearts
1 cup minced parsley
1½ cups seeded and diced Roma tomatoes
1½ cups seeded and finely diced cucumber
½ cup cashews, chopped
¼ cup olive oil
¼ cup thinly sliced green onion
3 cloves garlic, minced
3 tablespoons minced mint
1½ tablespoons lemon juice
½ teaspoon garam masala

  1. Rinse the sprouted quinoa, in a fine-meshed colander, under running water. Drain well.
  2. Combine the quinoa, water, and salt in a 2-quart pot. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 15 minutes.
  3. Remove the pot from the heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork. Set aside to cool.
  4. Place the cooled quinoa in a large bowl and toss in the remaining ingredients.
  5. The Quinoa Hemp Tabbouleh with Cashews will keep for 3 days, covered, and refrigerated.

Note: How to sprout quinoa:

  1. Rinse the quinoa thoroughly. Place it into a 1-quart mason jar and fill the jar to the top with filtered water. Soak the quinoa for 8 hours.  
  2. After it has soaked pour off the water, cover the top of the jar with a fine mesh sprouting lid or cheesecloth and a rubber band.
  3. Fill the jar with more water to rinse the quinoa, then pour it out and set the jar with sprouting lid on upside down on a bowl or container to catch excess dripping water.
  4. It will take about 8 hours for the thread-like sprouts to form.
  5. Store the sprouted quinoa in the refrigerator and use within a few days.