Quick Lemon and Garlic Quinoa Salad Submitted by Patti P., KS-184th ARW Ingredients 1 cup dry quinoa 8 cups water Pinch of sea salt 1/2 cup carrots, chopped 1/3 cup parsley, minced 1/4 cup pine nuts Dressing: 2-3 cloves garlic, minced 1/4 cup freshly squeezed lemon juice 2 tablespoons extra virgin olive oil 2 tablespoons tamari or shoyu sauce Preparation 1. Rinse quinoa with warm water and drain through     a fine strainer. 2. Place quinoa in three-quart pan and dry roast     on low heat about 5-8 minutes. Stir constantly     until they begin to change in color and give off     a nutty aroma. 3. Bring water to a boil in a separate large pot. 4. Add salt and toasted quinoa to boiling water. 5. Boil for 10-12 minutes. 6. Remove from heat and drain quinoa through     a large fine strainer. 7. Prepare dressing and place in large bowl. 8. Add carrots, seeds and parsley to dressing,     stir well. 9. Add cooked quinoa and toss well. Serve chilled. Characteristics                                  Eat This For: Low-fat                                                            Lunch                                                                                                                                 Snack                                                                         Entree                                                                         Side dish