I love this salad. Quinoa (pronounced keen-wah) is a grain-like seed found in the Andes and is the perfect substitute for gluten-free cooking and a great source of protein.
NOTE: Chicken was added to this recipe for a fuller meal, but can easily be eliminated or substituted with tofu, tempeh, etc.
1/4 cup lemon juice
2 tablespoons lemon pepper or tzaziki seasoning
1/2 teaspoon agave
1/2 teaspoon salt
1/2 cup olive oil
2 cups cooked quinoa
1/2 cup sunflower seeds
1 cup grape tomatoes (halved)
1 cup cucumber (diced)
2 chicken breasts, cooked and diced
Add 4 cups of water or broth to pot with quinoa and bring to boil. Let simmer for 13-15 minutes. Water should be completely absorbed and quinoa should have a slightly chewy/crunchy texture.
Mix together first 5 ingredients. Add mixture to quinoa. Add sunflower seeds, tomatoes, cucumber and chicken. Can be served chilled or at room temperature.