Toasted Quinoa Salad

• 3/4 cup uncooked quinoa - Aisle 2
• 1 cup diced carrots - Produce
• 1/2 cup chopped red bell pepper - Produce
• 1/4 cup minced parsley or cilantro - Produce
• 2 sliced green onions - Produce
• juice of 1 lemon & 1 lime (or 1-2 Tbsp. of each) - Produce
• 1-1/2 Tbsp. tamari soy sauce - Aisle 3
• 2 cloves minced or pressed garlic - Produce
• 1 tsp. chili sauce or pinch of cayene, or pepper flakes - Herbs & Spices or Aisle 2

Rinse quinoa and drain. Put in a pot and dry roast until a few grains begin to pop. Add 1-1/2 cups of water, bring to boil, cover and simmer for about 15 minutes, or until the water is absorped. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.

Mix carrot, red pepper, parsley, and green onion in a large bowl. Add cold quinoa and toss to combine. Whisk together lemon and lime juices, tamari, garlic, and chili sauce. Pour over salad and combine well. Chill until serving time.