Sprouted quinoa tabouli 

2 cups sprouted quinoa (see below)
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced

Dressing:
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste

Rinse 1 1/2 cups of dry quinoa in a fine mesh strainer and add to a bowl filled with enough water to cover quinoa.  Allow to sit overnight.  Drain quinoa the following day and rinse with fresh water.  

Combine the salad ingredients, including sprouted quinoa, in a medium bowl.

Using an immersion blender, whisk the dressing ingredients together and stir into the salad mixture.

Serve chilled or at room temperature