INGREDIENTS:
1 cup quinoa
1 tsp. sea salt
1 ¾ cup vegetable or chicken broth
2 medium carrots, sliced into rounds
½ cup parsley, minced
½ cup frozen petite peas, thawed
¼ cup sunflower seeds
Dressing
4 cloves garlic, minced
1/3 cup fresh lemon juice
3 Tbsp. olive oil
1 Tbsp. tamari or soy sauce
Salt and pepper to taste
INSTRUCTIONS:
Rinse quinoa well with warm water and drain in a fine strainer. Quinoa has a bitter
coating, so it’s important to rinse well. Place rinsed quinoa in a pot. Add salt and broth
and bring to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes until all
the water is absorbed. Cool for approximately 20 minutes. Add carrots, parsley, peas, and
sunflower seeds. Combine dressing ingredients and mix with a wire whisk. Drizzle
dressing over salad, toss, and add salt and/or pepper to taste. Quinoa salad is delicious
served warm or cold.
Makes 6-8 servings
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