This recipe comes from Feeding the Whole Family by Cynthia Lair. I made a triple batch for our supper club.
Salad
1 cup dry quinoa
1/2 tsp sea salt
1 3/4 cups water
1/2 cup chopped carrots
1/3 cup minced parsley
1/4 cup sunflower seeds
Dressing
3-4 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
1-2 tablespoons tamari or shoyu (I used tamari because it's wheat-free)
Place cooked quinoa in a large bowl. Add carrots, parsley, and sunflower seeds to quinoa. Mix thoroughly. Combine dressing ingredients; pour over quinoa and toss well. Serve at room temperature or chilled.
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