Herbed Quinoa Garden Veggie Salad

• olive oil↗0.33333333333333 cup
• warm water3 tablespoon
• garlic1

  2 large cloves, chopped

• agave nectar↗1 teaspoon
• juice of one lemon1
• salt and pepper to taste

  I started with 1/4 teaspoon salt

• parsley leaves
• quinoa, rinsed↗1 cup
• romaine lettuce leaves↗8
• large carrots, peeled↗3
• cherry or grape tomatoes, halved↗1 cup
• chopped herbs of choice0.75 cup

  see notes

• Parmesan cheese for serving↗

Step-by-step instructions

1. 1

   Puree the dressing ingredients in a food processor until smooth. Store in fridge until ready to use.

2. 2

   Cook the quinoa according to package directions. When finished cooking, chill in the fridge or freezer. The texture of the salad is better when the quinoa is cool and crumbles a little more easily (instead of hot and sticky).

3. 3

   Shred the lettuce into long, thin pieces (or to whatever texture you like). Cut the carrots into a few big chunks and mince them in the food processor with 3-5 pulses. Toss the tomatoes, carrots, and chopped herbs together. Toss the cooled quinoa with the dressing; add the carrots, tomatoes, and herb mixture. When ready to serve, toss with the lettuce.