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Ingredients

  • 3 to 5 Cups Curly Parsley
  • 1 Bunch of Green Onions
  • 1/8 to 1/4 Cup chopped mint
  • 2 Cups grape tomatoes cut in half
  • ½ Cup sprouted Quinoa
  • Dressing
  • ¼ Cup olive oil
  • ¼ Cup lemon juice
  • 1 to 2 Garlic
  • Salt and pepper to taste

 

Blend in the blender and pour over the salad, mix and store in the fridge. Eat cold on Romaine Lettuce.