Quinoa tastes so much better when you roast it before cooking.
1 person made this
1 pinch salt
2 lemons, juiced
2 tablespoons flaxseed oil
2 tablespoons tamari soy sauce
3 garlic cloves, minced
1 small carrot, grated
1 bunch parsley, chopped coarsely
40g roasted unsalted unflower seeds
Method Prep:10min › Cook:20min › Extra time:30min › Ready in:1hr
Rinse quinoa a few times in warm water and drain well in a fine sieve.
Add drained quinoa to a large non greased frying pan and roast till lightly coloured and nutty smelling, about stirring constantly.
In a large saucepan, bring 2L salted water to the boil and add quinoa. Bring to the boil and cook for 10 minutes. Remove from the heat and drain well in a fine sieve.
In a bowl stir lemon juice with with flaxseed oil and soy sauce. In a salad bowl toss quinoa, garlic, carrot, parsley, sunflower seeds and dressing. Chill for 30 minutes before serving so the salad can develop its full flavour.