Quick Lemon & Garlic Quinoa Salad

(from megc’s recipe box)

This makes for great lunch box or picnic fare. When we have it for dinner, we double the recipe because it makes for good leftovers, too! The recipe calls for the quinoa to be boiled like pasta, but I prefer simmering it like brown rice, so I’ve adjusted the water in the ingredient list accordingly (you may have to use up to 2 c.) and have rewritten the directions.

Source: Feeding the Whole Family (105) (from RecipeThing user chanale)

Prep time: 0 minutes
Cook time: 20 minutes
Serves 5 people

Categories: quinoa, vegan, wholegrain

Ingredients

  • 1 c. quinoa (dry)
  • 1.75 c. water
  • pinch of sea salt
  • 1/2 c. carrots, chopped
  • 1/3 c. parsley, minced
  • 1/4 c. sunflower seeds
  • 2-3 cloves garlic, minced
  • 1/4 c. lemon juice (freshly-squeezed is preferable)
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. tamari (or shoyu)

Directions

  1. Rinse quinoa with warm water and drain through a fine strainer. [This is to remove the bitter-tasting saponin.]

  2. 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.

  3. Add water and salt to the quinoa. Bring to a boil, reduce heat to medium-low, cover, and simmer 15-20 minutes (or until water is absorbed).

  4. While the quinoa is simmering, prepare dressing in large bowl. Add carrots, seeds, and parsley.

  5. Add cooked quinoa to the dressing and toss well.

  6. Serve at room temperature or chilled.

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