I love the cookbook Feeding the Whole Family, by Cynthia Lair. It’s self-styled as a reference for feeding babies, young, children, and their parents, but this is a fabulous whole-food cookbook whose recipes are definitely for adults.
This is an adaptation of a recipe that I especially like, and I alter it by substituting vegetable broth for olive oil in the dressing. The salad is especially good with any extra veggies you may have lying around: bell peppers, cucumber, greens, heirloom tomatoes, and sliced red cabbage are particularly nice additions to the recipe. It’s all good.
Serves 4 – 6
- 1 cup dry quinoa, red or white
- 1/2 tsp salt
- 1 3/4 cup water
- 1/2 cup chopped carrots
- 1/3 cup minced parsley
- 1/3 cup raw sunflower seeds
- optional vegetables: cucumbers, peppers, tomatoes, cabbage, red onion, etc., as desired
- 3 cloves minced garlic
- 1/4 cup lemon juice
- 1/4 cup vegetable broth
- 1 T tamari or shoyu (soy sauce)