Quick Lemon and Garlic Quinoa Salad

1 cup dried quinoa
8 cups water
Pinch of sea salt
½ cup carrots, chopped
1/3 cup parsley, minced
¼ cup sunflower seeds
2–3 cloves garlic, minced
¼ cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
3/4 tsp salt or to taste

Bring water to boil in a large pot. Add salt and toasted quinoa to boiling water. Boil for seven to eight minutes. Remove from heat and drain quinoa in a large strainer, in the same way you would prepare pasta.

Prepare vegetables and dressing. Place cooked quinoa in a large bowl. Add carrots, seeds, and parsley to quinoa. Mix thoroughly. Combine garlic, lemon juice, oil, and salt; pour over quinoa and toss well. Serve at room temperature or chilled. Recipe credit: adapted from Feeding the Whole Family by Cynthia Lair