Oh this is a tasty treat! If you love garlic... if you love quinoa ...you will be a happy camper. This recipe is quick, easy and a wonderful summer time side dish or meal in and of itself. I got this recipe from an amazing cookbook by Cynthia Lair called Feeding the Whole Family. My addition is falling apart I have used it so much. A vegetarians dream cookbook!
Ingredients for Salad
- 1 cup dry quinoa
- 8 cups water pinch of sea salt
- 1/2 cup carrots chopped
- 1/4 cup sunflower seeds
- 1/3 cup parsley minced
Dressing
- 2 to 3 cloves garlic minced
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Tamari
What to Do
- Rinse quinoa with warm water and drain through a fine strainer
- Place quinoa in a 3 quart pan and dry roast on low heat (about 5 to 8 minutes). Stir grains constantly until they begin to change color and give off nutty aroma.
- Bring water to boil in a large pot add salt and toss dry roasted quinoa into boiling water
- Boil for 10 to 12 minutes
- Remove from heat and drain quinoa through a large strainer in the same way you would prepare pasta
- Prepare dressing – mix all dressing ingredients together.
- Once quinoa is cooled add carrots, seeds, parsley and toss well
Serve at room temperature or
chilled
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