Add the vinegar, garlic, and onion to a food processor. Blend until smooth. Add half of the olive oil, salt and about a third of the parsley. Blend until the parsley is incorporated. Add another third of the parsley, and blend. Add the remainder of the parley, and slowly drizzle the rest of the oil while blending.
Assemble the salad ingredients together and add some chimichurri sauce.
Serving size 1 salad, 1/8th Chimichurri recipe, and 1/2 cup quinoa
High in B12, B2, B3, B6, Folate, Vitamin A, Vitamin C, Vitamin K, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, and Zinc
Calories per serving 650
Carbs 30.47 g | Fiber 6.63 g | Fat 32.54 g | Protein 57.94 g