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 .
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This area is inspired by traditional Indigenous Medicine Wheel gardens. The four quadrants represent the four directions and four seasons. We created this garden to provide an opportunity to learn, teach and honour traditional Indigenous practices, perspectives and being.
– Etobicoke Outdoor Education Centre