1 cup quinoa
8 cups water
½ cup chopped carrots
1/3 cup minced parsley
¼ cup sunflower seeds
1 big clove garlic-crushed or minced
¼ cup lemon juice
2 T olive oil
2 T tamari or shoyu
Rinse quinoa, add to boiling water and cook at a boil for 10-12 minutes.
Drain in a colander with small holes or one lined with cheese cloth.
Toast sunflower seeds in a dry skillet, salting lightly when golden brown.
Combine all ingredients in a salad bowl and mix thoroughly.