Monday, January 7, 2008



1 cup fresh parsley, finely chopped
1 cup fresh mint, finely chopped
½ cup fresh cloves or green onion, finely chopped
1 cup quinoa, sprouted (makes ~2 cups)
2 tomatoes, chopped into small squares
juice from 1-2 lemons
4 tablespoons extra virgin olive oil, or less
1 teaspoon celtic sea salt, grounded finely
½ teaspoon ground black pepper and/or some fresh jalapeno
1 head romaine lettuce, (or other wrappy greens)

Quinoa sprouts in a few hours in water - some choose to rinse and let it sprout further some people choose to grind cauliflower, or other soaked nuts and seeds instead. I like using quinoa in this recipe because I don’t use it enough (up until now) and I like to diversify my diet as much as possible. Mix all ingredients except wrappy greens and serve with the greens on the side.

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