3/4 cup uncooked quinoa
1 cup diced carrots
1/2 cup chopped red bell pepper
1/4 cup minced parsley or cilantro
2 sliced green onions
Juice of 1 lemon and 1 lime (or 1 – 2 T. of each)
1-1/2 T. Low Sodium Soy Sauce (or a bit of Braggs Aminos instead, use less!)
2 cloves minced or pressed garlic
1 tsp. Tabasco (or use a pinch of cayenne, a few red pepper flakes, etc.

Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop. Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. 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 large bowl. Add cold quinoa and toss to combine, Whisk together lemon and lime juices, garlic and chili sauce. Pour over salad and combine well. Chill until serving time.