Raw Vegan Tabbouleh Wraps
This delightful and delicious recipe has been provided by Marchell of AU NATURAW.
In these Raw Vegan Tabbouleh Wraps you will find fresh ingredients full of flavor and digestive enzymes.
This recipe features fresh parsley, mint, garlic, tomatoes and the ever favorite complete protein, Quinoa.
Marchell also provides many goodies that are available at Mother’s Market & Kitchen. She is a truly lovely spirit with great raw food offerings so check it out.
1 large bunch of parsley (remove stems)
1/4 cup mint
3 garlic cloves (garlic press)
1/4 sweet onion
1 cup chopped tomatoes
3/4 cup sprouted quinoa or couscous (may be cooked, if you prefer)
1/2 Lemon ( squeezed)
Celtic sea salt
Dash cinnamon / nutmeg
Combine parsley, mint, garlic and onions in food processor and blend until chopped. (Press the garlic into the food processor for more flavor). Transfer to bowl and set aside.
Add quinoa or couscous, chopped tomatoes, (remove seeds) drizzle olive oil, add lemon juice, spices, and salt to taste.
Fill collard wrap with tabbouleh, avocado, sprouts, or any assorted veggies.
20 minute prep, 12 grams of plant-based protein, and the wonderful healing properties of parsley, one of Nature’s healthiest foods.