Dr. Mahalia Freed (Dandelion Naturopathic Clinic in Toronto, Canada) hails this as her favorite quinoa salad. It's a tasty salad - thanks Mahalia!
Serving size: 4
Cooking time: 20 min
Ingredients:
Salad
1 2/3 cups dry quinoa
3 1/3 cups water
1 cup chopped or grated carrots
3/4 cup chopped parsley (or cilantro)
1/2 cup cucumber, finely chopped
1/2 cup sweet red or orange pepper, finely chopped
1/3 cup sunflower seeds
4 cloves garlic, minced
1/2 cup soaked arame, wakame or hijiki (seaweeds)
Dressing
Combine the following:
1/3 cup freshly squeezed lemon juice
3 tbsp extra virgin olive oil
1 tbsp Bragg’s liquid aminos (sub: wheat-free tamari)
1/2 tsp ground cumin (optional)
3/4 tsp ground coriander (optional)
Optional Garnishes:
Broccoli, alfalfa or red clover sprouts (or other sprouts)
Lightly steamed broccoli
Tomato wedges
Method:
Place quinoa and water in a pot. Bring to a boil. Reduce heat to low,
cover, simmer for 15 min. Add drained seaweed and let mixture sit on
very low heat, uncovered, for an extra 5 minutes so it dries out.
This makes the grain fluffier for salads. Toss quinoa with a fork
and let cool. Add vegetables, mix thoroughly. Pour dressing over
salad, toss, with garnishes if desired and serve.