Lemon & Garlic Quinoa Salad


2 cups dry quinoa
1/2 teaspoon kosher or sea salt
3 large carrots, chopped medium
1/4 cup olive oil
1/4 cup soy sauce (preferably tamari)
2 tablespoons lemon juice
1 large tomato, chopped medium
2/3 cup minced parsley
1/2 cup unsalted sunflower seeds
4 medium-size garlic cloves, minced
1/2 teaspoon freshly ground black pepper


In a fine-mesh strainer, rinse quinoa with warm water and drain well. Transfer to a large (14-inch) frying pan without oil; toast over medium heat, stirring often, until fragrant and nutty, about 10 minutes.

Meanwhile, in a 4- to 5-quart pot, bring 5 cups water to boil; add salt and carrots and cook until tender, 3 to 4 minutes. Remove carrots with a strainer; then add quinoa to the boiling water. Reduce heat to medium and simmer quinoa until water is absorbed, about 12 minutes.

Pour quinoa into a large bowl, and add remaining ingredients. Stir to combine. Serve warm or at room temperature.


10 servings

Preparation Time

25 Minutes

Total Time

30 Minutes

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