- 1 cup cooked quinoa
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 2 tablespoons lemon juice
- 1/4 teaspoon cinnamon
- 2 tablespoons currants
- Salt and pepper, to taste
- Sautéed Greens
- 1 cup cooked lentils
- Tomato wedges or grated carrot, for garnish
Mix quinoa, oil, parsley, garlic, cumin, lemon juice, cinnamon, currants, salt and pepper together in a bowl.
Serve atop Sautéed Greens and lentils. For a chilled version, substitute romaine lettuce for the Sautéed Greens. Garnish with tomato wedges or grated carrot.
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