Carrot & Parsley Quinoa Salad

From Rising River Farm

By Talia Mathews

1 cup quinoa

8 cups water

½ cup chopped carrots

1/3 cup minced parsley

¼ cup sunflower seeds

Dressing:

1 big clove garlic-crushed or minced

¼ cup lemon juice

2 TBLS olive oil

2 TBLS tamari or shoyu

Boil water

Rinse quinoa, add to boiling water and cook at a boil for 10-12 minutes.

Drain in a colander with small holes or one lined with cheese cloth.

Toast sunflower seeds in a dry skillet, salting lightly when golden brown.

Make dressing.  Combine all ingredients in a salad bowl and mix thoroughly .