Makes 4 servings
1 cup dry quinoa
2 cups water
pinch of salt
½ cup carrots, chopped
1/3 cup parsley, minced
¼ cup sunflower seeds
2-3 cloves garlic, minced
¼ cup freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons tamari
Rinse quinoa with warm water and drain through a fine strainer.
Place quinoa in 3-quart pan and dry roast on low heat (5-8 minutes). Stir grains constantly until they begin to change color and give off a nutty aroma. Bring water to boil in a large pot.
Add salt and toasted quinoa to boiling water. Boil for 10-12 minutes. Remove from heat and drain quinoa through a large strainer (in the same way you would prepare pasta).
Prepare dressing and place in a large bowl. Add carrots, seeds, and parsley. Add cooked quinoa and toss well. Serve at room temperature or chilled.
Adapted from Feeding The Whole Family by Cynthia Lair
Per serving (220g): 281 calories, 13g fat, 1.6g sat fat, 33g carbohydrate, 8.4g protein, 4.4g fiber.