INGREDIENTS
2 cups
cooked quinoa
1 cup
drained canned garbanzo beans
1 cup
corn kernels, fresh or canned
1/2
tomato, diced
3 tbsp
olive oil
1/2 tsp
cumin
1 tsp
dried oregano
1 tsp
dried basil
1/4 tsp
pepper
1/2 tsp
salt
juice of ½ of a lemon
1 clove
garlic, finely minced or put through a garlic press
2
green onions, finely chopped
1 tsp
dried parsley