Follow J-Wro on these sites (scroll down for more info on this video): — Subscribe to my videos: www.youtube.com — Website: www.jasonwrobel.com — Superfoods www.myojio.com — Blender www.blendtec.com » — Twitter: twitter.com — Facebook: facebook.com — Google Plus: gplus.to — Tumblr: jasonwrobel.tumblr.com — Pinterest pinterest.com — Instagram: followgram.me — In this super easy and delicious raw food demo, Jason Wrobel shows you a fresh take on a Middle Eastern Classic: a wheat-free, gluten-free version of Sprouted Quinoa Tabouli! This dish is amazing with veggie kabobs, hummus, baba ganoush… or any fresh spring or summertime meals. Rock it out as a side dish or serve with crackers or crudites! Here’s the recipe, you superhero, you: 2 cups tri-color quinoa, soaked & sprouted for 24 hours 1/2 cup extra-virgin olive oil 1/2 cup fresh lemon juice 2 tsp. himalayan salt 1 tsp. ground cumin 1/4 tsp. cayenne pepper 2 cups diced cucumber 2 cups diced tomato 1/2 cup diced red onion 1/2 scallion, cut thin on a bias 1 cup fresh parsley, minced 1/2 cup raw shelled hemp seeds Soak the quinoa for 6-7 hours. When you notice tails sprouting, rinse the quinoa and put in a covered glass jar with a mesh screen. Soak again and rinse twice more in a 24-hour period. Place the sprouted quinoa and hemp seeds in a mixing bowl and combine. Then add all remaining ingredients, mix thoroughly and serve immediately. Keeps for 4-5 days covered in the fridge.