Festive Quinoa Tabouleh

Recipe contributed by Joey's Plate

Serves 8-10

This holiday season, delight your guests with our deliciously festive quinoa tabouleh salad. 

INGREDIENTS:

• 2 c uncooked quinoa
• 2 red bell peppers, diced
• 1 large cucumber, diced with seed removed
• 1 c chopped grape tomatoes 
• 2 to 3 tsp freshly ground black pepper
• 1 c loosely packed fresh mint leaves
• 1 c loosely packed parsley
• 6 green onions, chopped 
• Seeds from 1 pomegranate
• 1 c sprouted legumes (optional)  

Dressing

• Juice of 1 lemon
• 2 tsp moringa leaf powder
• 2 tsp ground coriander seed
• 1 1/2 tsp ground ginger
• 1/2 c oil (olive, avocado or other) 
• 2 tbsp water
• 1 tsp sea salt
• 1 tsp tamari
• 2 Tbsp maple syrup
• 2 c cilantro leaves 
• 3 small garlic cloves
• 1 tsp fresh ginger, minced

DIRECTIONS:

1. Rinse quinoa well under cold water.
2. Transfer to a large saucepan and add 4 c of water.
3. Bring to a boil over medium heat.
4. Reduce heat & simmer, covered, for 10 to 15 minutes until quinoa is fluffy and the liquid is absorbed.
5. While the quinoa is cooling, combine the ingredients ofr the dressing is a blender and blend until smooth.
6. Once cooled, mix all salad ingredients together then add dressing to desired taste and consistency.