Quinoa Salad Recipe
the Queen in the Kitchen Way~

This Quinoa Salad recipe fits the bill if your'e looking for a beautiful filling complement to just about any meal.

Quinoa is brimming with anti-oxidants, it is fiber rich and heart healthy, and also gluten-free. Add your favorite vegies, whatever you have on hand, to this brightly flavored salad recipe, and you'll have a hearty side dish.

Main dish idea for this Quinoa Salad recipe: Moroccan Chicken Kabobs

Suggested additions: crunchy steamed broccoli, shredded fennel, kohlrabi or zucchini, oven roasted eggplant, canned garbanzo beans, tiny corns-it's so easy to adapt this great quinoa recipe, Queen in the kitchen style~

The Quinoa Salad Recipe ~from Cooking for The King

Salad:

1 cup dry quinoa

8 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*

1. Heat oven to 350 degrees. 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. Serve at room temperature or chilled.