These delicious wraps are a healthy and nutritious, and they make a great snack or lunch to go. Tabbouleh is a traditional Levantine vegetarian dish. Usually its prepared with bulgur or couscous. In this version sprouted quinoa was used instead. Thus we get the version with less calories but richer in nutrients and also more delicious. Sprouted quinoa is especially healthy. Its a source of all essential amino acids, making it a complete protein and is rich in vitamins, minerals and fiber. Also its gluten free. Sprouting quinoa is relatively easy because it has a notably short germination period. Sprouting quinoa will neutralize the phytates and enzyme inhibitors that make quinoa hard to digest.

Raw, Vegan, Vegetarian, Gluten free
Preparation time: 10 minutes
Yields: 12 wraps


12 large lettuce leaves (such as Iceberg, Romaine or Bibb), rinsed and patted dry
2 cups sprouted quinoa
large cucumber, diced
1 large tomatoe, diced
cup green or red pepper, diced
cup chopped parsley
2 tablespoons olive oil
lemon, juiced
1/8 tsp agave nectar (optional)
2 garlic cloves, minced
1/4 teaspoon sea salt


Cut lettuce leaves in half and set aside.
To make the tabbouleh, in a large bowl combine the tomatoes, cucumber, onion, quinoa, olive oil, garlic, lemon juice, parsley, agave nectar and salt and gently toss.
To assemble the rolls, take each lettuce leaf and place an even amount of the tabbouleh and tightly roll as sushi and secure with toothpick, if needed .
Serve immediately with your preferred dipping sauces.