Quick Lemon and Garlic Quinoa Salad

Today I was inspired by a visit from Holly to try a recipe from the cookbook she gave me this Christmas. The cookbook is one of my favourites. Every time I'm in Wakefield visiting her, I pick it up to leaf through it. I was so surprised to receive my own copy. It's called "Feeding the Whole Family" by Cynthia Lair

Back to the recipe.

This salad is so delicious. While cooking the quinoa, I chopped up some carrots, measured out my sesame seeds and decided on chopped cilantro instead of parsley, because I love cilantro. The sauce was made of 1/4 cup of freshly squeezed lemon juice, 1/4 cup olive oil, 3 minced cloves of garlic and a tablespoon of soy sauce. Mix it all up together in a nice bowl, chill and serve. I tasted some while it was still hot and boy was it good. Nice and garlicky. It's chilling as I type.

Try it out! Quinoa is so good for us. For babies 6 months or older, Cynthia suggests reserving some plain, cooked quinoa to puree with water or breast milk.

* This just in. The salad is now cold, and I've had two bowls. It is intensely delicious and more garlicky than I thought. The recipe calls for 3-4 cloves of minced garlic in the dressing. I used 3, but would suggest using 1 or 2 tops. Not that this will keep me from having another helping this evening. Yum!