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