Ingredients
- 8 cherry tomatoes
- 1 quinoa
- 14 1/2 oz vegetable broth
- 4 tb lemon juice (fresh)
- 2 tb olive oil
- 2 tb pine nuts
- 1 tb cilantro (finely chopped)
- 1/4 c parsley (finely chopped)
- 1 tb mint (finely chopped)
- 1/4 ts salt
- 2 slices green onions
and cilantro. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate; bring the salad to room temperature before serving.
