Quinoa tabooli (am)

Yield: 1 Recipe

Measure Ingredient
2 cups Cooked AM Quinoa
1 cup Chopped parsley
½ cup Chopped green onion
1 \N Garlic clove; pressed
½ teaspoon Basil
½ cup Lemon juice
¼ cup AM Unrefined Olive Oil
⅛ teaspoon Sea salt (optional)
⅛ teaspoon Pepper (optional)
\N \N Whole lettuce leaves

Mix first 9 ingredients and place in a salad bowl lined with washed lettuce leaves. Refrigerate for at least two hours to let flavor blend. Fresh mint and black olives make nice garnishes for this dish.

Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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