Excellent picnic salad, especially enjoyed by vegans. Nutritious substitute for tabouli.
4 cups cooked, cooled Quinoa *
1 cup shredded raw carrot
1¼ cup chopped parsley
1 cup sunflower seed meats
5 cloves garlic, very finely minced
Black olives and wedges of fresh tomatoes as garnish at serving
¼ cup wheat-free Tamari or soy sauce
¼ cup extra virgin olive oil
½ cup fresh lemon juice
No nutrition information available
Mix all ingredients (except for tomatoes). Chill for 24 hours to blend flavors before serving. Serve cold garnished with sliced black olives and wedges of fresh tomatoes.