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!
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.