2 cups cooked quinoa
1 cup cooked carrots(We used “baby” carrots, sliced vertically.)
3/4 cup chopped parsley
1 cup sunflower seeds (shelled!)
4 cloves garlic (We plan to try just two in our next batch.)
1/4 cup olive oil
1/4 cup soy sauce
1/2 cup lemon juice
tomato wedges (We used our cherry tomatoes, halved.)
black olives (We halved them horizontally.)
Combine quinoa through garlic and mix thoroughly.
Combine liquids and pour over quinoa mixture.
Garnish with tomatoes and olives.