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Lemon & Garlic Quinoa Salad

by in Jul 2011
Lemon & Garlic Quinoa Salad
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Yield: 8 servings

This recipe is a favorite of Tracie's in part because it incorporates one of her favorite foods: quinoa, a protein-packed grain that's "really healthy but one that not many people have discovered yet." It tastes much like tabouleh, a bulgur-wheat salad made with parsley, lemon, garlic, and tomatoes.

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  • 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.
Updated Friday, June 10th, 2011

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