Excellent picnic salad, especially enjoyed by vegans. Nutritious substitute for tabouli.
Yields
10-12
Ingredients
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
Dressing:
¼ cup wheat-free Tamari or soy sauce
¼ cup extra virgin olive oil
½ cup fresh lemon juice
Nutritional information
No nutrition information available
Instructions
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.