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Sunny quinoa salad or side dish

Renee Rousso Chernin

With 8 grams of hunger-busting protein and 5 grams of fiber in 1 cup, and you'll also get iron, zinc, selenium, and vitamin E.

Type: Parve Prep Time: 15 minutes Level: Not mentioned

Ingredients:

Salad:

1 cup dry quinoa
2 cups water
1 teaspoon kosher or sea salt
1/2 cup carrots, shredded
1/2 cup cherry tomatoes, halved
1/3 cup parsley or cilantro, minced
1/4 cup sunflower seeds, slivered almonds (Pesach) or pine nuts, toasted

Dressing:

2-3 cloves garlic, minced
juice of two lemons, or 1/4 cup bottled lemon juice
2 T olive oil
2 T tamari or soy sauce

Preparation Time & Instructions

1. Heat oven to 350°. Place sunflower seeds (almonds or pine nuts) in a baking pan in a single layer. Toast in over 8-10 minutes. Remove from oven and cool to room temperature.

2. Rinse quinoa with warm water and drain through fine strainer.

3. In a large pot, bring water to boil. Add salt and quinoa, simmer uncovered for 10-12 minutes. Strain well.

4. While the quinoa is boiling stir together dressing in a large bowl. Add quinoa and remaining ingredients and toss well. Season to taste with salt and pepper.

Serving Instructions:

Serve at room temperature or chilled.