QUINOA SALAD

This recipe is adapted from the Feeding the Whole Family cookbook.

Salad
1 C quinoa
1-3/4 C water
pinch of sea salt
1/2 C carrots, thinly sliced
1/2 C frozen corn
1/2 C frozen peas
1/3 C parsley, chopped
1/4 C sunflower seeds

Dressing
3 cloves garlic, minced
1/4 C balsamic vinegar
2 T olive oil
1 T honey
1/4 t salt
1/4 t paprika

Rinse the quinoa well with warm water and drain. Place quinoa, salt and water in a pot. Bring to a boil, reduce heat to low, cover, and let simmer 15-20 minutes, until all the water is absorbed. Allow to cool.

Combine all the ingredients for dressing in a large bowl and mix well. Add all other ingredients and mix until well coated. Taste and adjust seasonings. May be served at room temperature, but my family prefers this salad chilled.