Ingredients:
1 cup dry quinoa ( or 1/2 c quinoa & 1/2 c millet)
8 cups water
1 pinch salt
1/2 cup carrots, chopped
1/3 cup parsley, minced
1/4 cup sunflower seeds
2 -3 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons gluten-free soy sauce ( such as San-J Wheat-Free Tamari Soy Sauce)
Directions:
Boil the water in a large stock pot.
Add salt and quinoa and boil for 10 minutes.
Drain in a strainer (like pasta).
Prepare dressing in a large bowl.
Add carrots, seeds, parsley, and cooked quinoa, and toss well.
Servings: 4-6
Time preparation: 10 min.
Time total: 20 min.