1 tbls diced red chile or 1/2 tsp cayenne (omit if you don't like spicy)
3 cups organic mixed green or thinly sliced swiss chard
1 medium size carrot grated to about 1 cup
1/4 large cucumber cuut into thin 1/2 monns
handful of mung bean sprouts
2 tbls thinly sliced green onion
1/2 cup fresh cilantro minced
1/2 cup fresh italian parsley minced
1/4 cup fresh mint minced
1. Cook rice noodles according to instructions/can also substitute for quinoa noodles or just plain quinoa
2. Combine lime juice, agave, ginger, garlic, soy sauce, and chile/cayenne if using and whisk together well.
3. Place greens, carrots, cucumbers, sprouts, green onion, cilantro, parsley, mint and salt into a bowl and toss with half of the lime juice mixture. Toss the rice noodles of quinoa with the other half of the lime juice mixture.
4. Layer the noodles/quinoa on the bottom and the greens mixture on top.