I made this not only to be healthy, but also because I have a parsley plant overtaking my garden.
4 cups finely chopped parsley
1 cup finely chopped mint
2 finely diced tomatoes
4 spring onions finely sliced
1 cup uncooked quinoa – cooked to instructions
1/4 cup olive oil
Once quinoa has cooled, mix it all together with 1/4 cup olive oil and juice of a lemon.
Serving suggestion: baby spinach, chicken, avocado, topped with tabouli – my lunch today.