Ingredients
- 8 cherry tomatoes
- 1 quinoa
- 400 ml vegetable broth
- 60 ml lemon juice (fresh)
- 30 ml olive oil
- 18 gr pine nuts
- 8 gr cilantro (finely chopped)
- 7 gr parsley (finely chopped)
- 1 gr mint (finely chopped)
- 1 gr 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.
