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