Monday, November 14, 2011

QUINOA SALAD

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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