COMBINE
1/4 C sprouted quinoa
1/2 C halved cherry tomatoes
2 T Nama Shoyu
1/4 C fresh-squeezed lemon juice
1/2 C fresh mint
1/4 C diced burdock
1/4 C diced cucumber
1 C chopped fresh parsley
1 T each: minced garlic, jalapeno & ginger
1/2 C olive oil
Combine all ingredients in a mixing bowl. Serves 4 as an appetizer or1- 2 as a main course.
This recipe can be found in Juliano's RAW: The Uncook Book.
