February 05, 2013
1 cup of quinoa (cook like rice using absorption method)
10 cherry toms, diced finally (we use cherry toms as we grow them and find them less acidic)
I whole Spanish onion diced finely
As much parsley and basil finely chopped as you like!
Combine everything in bowl and stir!
Juice of 1 lemon
1/4 cup of Extra Virgin Olive Oil
1-2 cloves of crushed garlic
Pour over salad and add salt and pepper to taste
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