Raw Kalebouli

In the summer, in the deli I work in we make quinoa tabouli and it just flies out of the salad case.  Although it is winter now, we are getting a lot of requests for it even though cucumbers and tomatoes are far out of season.  I think people must be craving summer again. I know I am. I may live in Minnesota, but I have to say I would not miss the cold and snow if I moved somewhere where it is warm year round.  Since I am craving summer, I decided that I wanted to make some tabouli too.  But...I made it sort of seasonal to where I am currently.  I sprouted some quinoa, and replaced the traditional parsley and mint with kale which is more wintry and dried basil my favorite herb, since there are not many fresh herbs available now (if you have fresh though, go ahead and use it).  I love kale anyhow, so I was looking forward to this!  

I added the traditional lemon, olive oil and garlic, but left out the cucumbers since they are way out of season.  Luckilly locally grown hydroponic tomatoes were available so I was able to use those.  I added in some hemp seeds for more protein and voila!  Yummy tabouli fit for delicious dinner!  I decided to call this kalebouli in honor of the kale that composed about half of it.  I have to say, I think I enjoyed it more than traditional tabouli!

Raw Kalebouli
Serves 2-4

4 cups sprouted tricolor (or white) quinoa*
1 bunch kale, chopped
1 Tbsp dried basil or 1/4 cup chopped fresh basil
2 ripe organic tomatoes, diced
1/2 cup shelled hempseeds
2 garlic cloves, minced
2 Tbsp lemon zest
1/4 cup lemon juice
2-3 Tbsp olive oil
sea salt to taste

In a large bowl, combine all ingredients and mix together until well blended.  Serve at room temperature.

*To sprout the quinoa, soak it in water for 8 hours, then drain well and place in a sprouting jar. Let sit for about 1-2 days in a well lit area (but not in direct sunlight), rinsing and draining well two times a day until tails appear on the seeds. Then it is ready to use. 

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