Carrot & Parsley Quinoa Salad

by jennifer on February 24, 2011

By Talia Mathews

  • 1 cup quinoa
  • 8 cups water
  • ½ cup chopped carrots
  • 1/3 cup minced parsley
  • ¼ cup sunflower seeds

    Dressing:

    • 1 big clove garlic-crushed or minced
    • ¼ cup lemon juice
    • 2 TBLS olive oil
    • 2 TBLS tamari or shoyu
    1. Boil water
    2. Rinse quinoa, add to boiling water and cook at a boil for 10-12 minutes.
    3. Drain in a colander with small holes or one lined with cheese cloth.
    4. Toast sunflower seeds in a dry skillet, salting lightly when golden brown.
    5. Make dressing
    6. Combine all ingredients in a salad bowl and mix thoroughly .
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