This is another recipe from the cleansers and refreshers:
Dill Quinoa Salad Ingredients:
1 cup dry quinoa
1¾ cups water
½ teaspoon sea salt
½ cup carrots, chopped
1/3 cup parsley, minced
¼ cup sunflower seeds
Dressing:
3-4 cloves garlic, minced
1-2 tsp. fresh chopped dill
¼ cup freshly squeezed lemon juice
¼ cup extra-virgin olive oil
1-2 tablespoons gluten-free tamari
salt to taste
Directions:
Rinse quinoa with water and drain. Place rinsed quinoa, salt, and water in a 2-quart pot. Bring to a boil, reduce heat to low, cover, and let simmer 15-20 minutes, until all the water is absorbed.
Tip pan to the side to make sure all the water has been absorbed. Let stand for 5-10 minutes then fluff with a fork.
Prepare vegetables and dressing. Place cooked quinoa in a large bowl.
Add carrots, seeds, and parsley to quinoa. Mix thoroughly. Combine
garlic, lemon juice, oil and tamari; pour over quinoa and toss well.
Serve at room temperature or chilled.
Preparation time: 15-20 minutes
Makes 4 to 6 servings
