Posted on February 19 2008 in category: Soups and Salads
Salad:
1 cup dry quinoa
8 cups water
pinch of sea salt
1/2 cup chopped carrots
1/3 parsley, minced
1/4 cup sunflower seeds
Dressing:
2-3 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons tamari or shoyu
Rinse quinoa with warm water and drain through a fine strainer. Place quinoa in 3-quart pan and dry roast on low heat (about 5-8 minutes)
Stir grains constantly until they begin to change color and give off a nutty aroma. Bring water to a 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.
1 cup dry quinoa
8 cups water
pinch of sea salt
1/2 cup chopped carrots
1/3 parsley, minced
1/4 cup sunflower seeds
Dressing:
2-3 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons tamari or shoyu
Rinse quinoa with warm water and drain through a fine strainer. Place quinoa in 3-quart pan and dry roast on low heat (about 5-8 minutes)
Stir grains constantly until they begin to change color and give off a nutty aroma. Bring water to a 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.
