Quick Lemon and Garlic Quinoa Salad
Quinoa has an excellent nutritional profile (10.5 grams of protein per cup). This unique whole grain, which was a staple food of the Incas, is also rich in calcium and iron.
1 cupdry quinoa
1 3⁄4 cupwater
1⁄2 tspsea salt
1⁄2 cupcarrots, chopped
1⁄3 cupparsley, minced
1⁄4 cupsunflower seeds
4 clovegarlic, minced
1⁄4 cupfreshly squeezed lemon juice
1⁄4 cupextra-virgin olive oil
2 tbsptamari or shoyu
Rinse quinoa with warm water and drain through a fine strainer. Place quinoa, salt and water in a 2-quart pot. Bring water to boil, reduce heat to low, cover and let simmer 15 to 20 minutes, until all the water is absorbed. Tip pan to the side to make sure all the water has been absorbed. Let stand for 5 to 10 minutes uncovered, then fluff with a fork.
Place cooked quinoa in a large bowl. Add carrots, seeds and parsley to quinoa. Mix thoroughly. Combine garlic, lemon juice, olive oil and tamari; pour over quinoa and toss well. Serve at room temperature or chilled.
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|Source||Recipe republished with permission from Bastyr faculty member Cynthia Lair (Feeding the Whole Family, Sasquatch Books, 2008).|