SachaInchi Tabuleeh

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1 lbs. of Tri color Quinoa
3 Tbls. SachaInchi oil
1 cucumber
1 red onion
1 Pinch of pink salt
1 pinch of black pepper
1-3 Limes
1 bunch of fresh parsley
1-3 cups of Vegetable or chicken stock


Sprout the Quinoa by submerging it inside a bowl with cold water for 2 hours.

Once sprouted, place Quinoa on a pot and cover with the vegetable or chicken stock, cook in Medium heat stirring every once in a while so it doesn’t stick to the pot. Add more stock as it cooks and gets dries out. Once cooked, strain it with cold water. Place on a container.
On the side, peel cucumber, onion and chopped into fine little squares. Also chopped the fresh parsley. Add all chopped ingredients into bowl with cooked Quinoa. Add salt, pepper, lime juice and Sachainchi oil. Stir all together add more seasoning if needed. Serve and Enjoy!


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