1 cup uncooked quinoa
2 cups water
¼ tsp. salt
½ cup sunflower seeds
½ cup carrots, chopped or thinly sliced
½ cup fresh parsley
⅛ cup black or green olives, cut in half or quartered
1 tomato, chopped
2 cloves garlic, minced
2 T. olive or avocado oil
2 T. soy sauce
2 T. lemon juice
Salt and pepper to taste
Vigorously rinse the quinoa; drain. Place the quinoa in a pot and add the water and salt. Bring it to a boil and then reduce the heat. Cover the pot and simmer for 15 to 20 minutes or until the liquid is absorbed. Allow the quinoa to cool before tossing with the other ingredients.
In a mixing bowl, combine the cooked quinoa, sunflower seeds, carrots, parsley, olives, tomato, and garlic.
In another bowl, whisk together the oil, soy sauce, and lemon juice (or use a jar with a tight-fitting lid and shake). Pour the dressing over the salad, toss gently, and add salt and pepper to taste.
You can serve the salad immediately or chill in the refrigerator to help the flavors meld.
Serves 6 to 8.
Note: It’s necessary to rinse uncooked quinoa well to remove the bitter covering. One cup uncooked quinoa makes about 3 cups cooked.