2 cup cooked am quinoa
1 cup chopped parsley
1/2 cup chopped green onion
1 garlic clove; pressed
1/2 teaspoon basil
1/2 cup lemon juice
1/4 cup am unrefined olive oil
1/8 teaspoon sea salt (optional)
1/8 teaspoon pepper (optional)
1 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
