INGREDIENTS
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⅓ cup olive oil
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3 tablespoons warm water
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1 or 2 large cloves garlic, chopped
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1 teaspoon agave nectar
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juice of one lemon
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salt and pepper to taste (I started with ¼ teaspoon salt)
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a handful of parsley leaves
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1 cup quinoa, rinsed
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8 leaves romaine lettuce
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3 large carrots, peeled
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1 cup cherry or grape tomatoes, halved
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¾ cup chopped herbs of choice (see notes)
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Parmesan cheese for serving (optional)