Quinoa Salad with Lemon Garlic Vinaigrette

From Feeding the Whole Family
Serves 4

1 cup quinoa
1/4 teaspoon sea salt
1 3/4 cups water
1/2 bunch seasonal greens (spring mix, arugula, spinach, etc.) chopped
1 carrot, shredded
1/3 cup parsley, chopped
1/4 cup toasted sunflower seeds

Dressing:
3 cloves garlic, minced
1/4 cup fresh lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons wheat-free tamari

Place quinoa in a pot with water and 1/4 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Turn off heat and let quinoa steam for 10 minutes. Scoop out quinoa into a large bowl and let cool.

Whisk together the garlic, lemon juice, oil, and tamari, and toss with the cooked quinoa. Add vegetables to quinoa and toss again. Taste and add more tamari if needed.