Lemon and Garlic Rainbow Quinoa Salad


  • Rinse quinoa under cold water until water runs clear. Place quinoa and water into a saucepan. Bring to a rolling boil, reduce heat to a simmer, cover with a lid, and cook until liquid is absorbed (about 15 minutes).
  • Meanwhile, prepare the dressing by whisking together the garlic, lemon juice, extra virgin olive oil, and tamari in a small bowl. Dry toast the pumpkin seeds in a skillet until they puff up and they’ve turned mostly golden brown, about 4 minutes. Remove from heat and set aside.
  • Once the quinoa is cooked, add it to a medium mixing bowl and stir in the carrots, parsley, and toasted pumpkin seeds. Pour dressing over the top and serve room temperature or chilled. Serves 4-6