Raw Quinoa Tabbouleh


1 1⁄2 cup
quinoa (sprouted starting 2 days ahead)
2 packages
cherry tomatoes (halved)
2 bunches
parsley (taken off stem and chopped )
1⁄4 cup
mint leaves (chopped)
1⁄2 cup
plus 1 TBS olive oil
lemons (juiced)
2 cloves
garlic (minced)
salt and pepper to taste


Two days ahead: 
Day 1: Rinse and soak the quinoa overnight in enough water to cover it. 
Day 2: Drain and rinse the quinoa several times throughout the day. This should be done in a sieve so the quinoa doesn’t sour. Leave the quinoa in sieve (placed in a large bowl) in between rinses.
Day 3: Make the dressing by whisking together the lemon juice, garlic, olive oil, salt and pepper. Combine the quinoa sprouts, tomatoes, mint, parsley and dressing.