Mahalia’s Favorite Quinoa Salad

Adapted from: “A Call to Women: The Healthy Breast Program and Workbook” by Sat Dharam Kaur

Ingredients:
Salad
1 2/3 cups dry quinoa
3 1/3 cups water
1 cup chopped or grated carrots
3/4 cup chopped parsley (or cilantro)
1/2 cup cucumber, finely chopped
1/2 cup red pepper, finely chopped
1/3 cup sunflower seeds (or 1 can of black beans, drained)
4 cloves garlic, minced (can use roasted if desired)
1/2 cup soaked* arame, wakame or hijiki (seaweeds)

Dressing
Combine the following:
1/3 cup freshly squeezed lemon or lime juice
3 tbsp extra virgin olive oil [or flax oil]
1 tbsp Bragg’s (liquid aminos) [or substitute tamari]
1/2 tsp ground cumin (optional)
3/4 tsp ground coriander (optional)

Optional Garnishes:
Broccoli, alfalfa or red clover sprouts (or other sprouts)
Steamed broccoli (go for it! How can you go wrong?)
Tomato wedges

Place quinoa and water in a pot; bring to a boil.
Reduce heat to low, cover, simmer for 15 min.
Add drained seaweed and let mixture sit on very low heat, uncovered, for an extra 5 minutes so it dries out. This makes the grain fluffier for salads.
Toss quinoa with a fork and let cool.
Add vegetables, mix thoroughly. Pour dressing over salad and toss, with garnishes if desired.

* To soak seaweed: place seaweed in heat-proof bowl/measuring cup, cover with just-boiled water, let sit for 15-30 minutes. Then drain off water and add to recipe.