May 10, 2009

Lemon and Garlic Quinoa Salad

1 cup dry quinoa
8 cups water
1/2 cup chopped carrots, chopped
1/2 cup peas
1/2 cup chopped broccoli
1 cup garbanzo beans (optional)
1/4 cup sunflower seeds

2-3 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons tamari or soy sauce

Rinse quinoa with warm water and drain through a fine strainer. Place quinoa in 3 quart pan and dry roast on low heat (about 5 minutes). Stir grains constantly until they begin to change color and give off a nutty aroma. (dry roasting is optional). Bring water to boil in a large pot. Add toasted quinoa to boiling water. Boil for 10 - 12 minutes. Remove from heat and drain quinoa. (I like to lay it out on a cookie sheet to dry for a few minutes, this tends to make the cooked grain less "mushy")

Prepare vegetables and dressing. Place cooked quinoa in a large bowl. Add vegetables and dressing. Mix thoroughly. Let the salad sit for a few hours in or over night in the refrigerator. Serve room temperature or chilled. Enjoy!
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