quinoa health salad

Adapted from: “A Call to Women: The Healthy Breast Program and Workbook” by Sat Dharam Kaur.

Dr. Mahalia Freed (Dandelion Naturopathic Clinic in Toronto, Canada) hails this as her favorite quinoa salad. It's a tasty salad - thanks Mahalia!

Serving size: 4

Cooking time: 20 min

1 2/3 cups dry quinoa
3 1/3 cups water
1 cup chopped or grated carrots
3/4 cup chopped parsley (or cilantro)
1/2 cup cucumber, finely chopped
1/2 cup sweet red or orange pepper, finely chopped
1/3 cup sunflower seeds
4 cloves garlic, minced
1/2 cup soaked arame, wakame or hijiki (seaweeds)

Combine the following:
1/3 cup freshly squeezed lemon juice
3 tbsp extra virgin olive oil
1 tbsp Bragg’s liquid aminos (sub: wheat-free tamari)
1/2 tsp ground cumin (optional)
3/4 tsp ground coriander (optional)

Optional Garnishes:
Broccoli, alfalfa or red clover sprouts (or other sprouts)
Lightly steamed broccoli
Tomato wedges

Place quinoa and water in a pot. Bring to a boil. Reduce heat to low, cover, simmer for 15 min. Add drained seaweed and let mixture sit on very low heat, uncovered, for an extra 5 minutes so it dries out. This makes the grain fluffier for salads. Toss quinoa with a fork and let cool. Add vegetables, mix thoroughly. Pour dressing over salad, toss, with garnishes if desired and serve.

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