Toasted Quinoa Salad Recipe

• 1/2 c. pepitas (pumpkin seeds)
• 1/4 c. quinoa, uncooked
• 1 c. carrot, diced
• 1/2 x red bell pepper, minced
• 1/4 c. fresh parsley, minced
• 2 x scallions, sliced
• 1 x juice of 1 lemon
• 4 tsp soy sauce
• 6 dsh warm pepper sauce
• 1 clv garlic, chopped
•     Toast pepitas by placing them on a baking sheet
•     in a 350-degree oven for 7 to 10 min.
•     Rinse quinoa in water, drain, put in a pot and dry
•     roast till few grains begin to pop. Add in 1 1/2
•     c. water, bring to a boil, cover and simmer for
• 15 x min or possibly till the quinoa has absorbed all of
•     the liquid. Remove from heat, and let stand for
• 10 x min. Fluff with a fork.

Directions