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