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.