For the Dressing:
1 Clove Garlic
Zest of 2 Limes
2 Tablespoons Scallions
1/2 jalapeno, seeded and minced
1/2 tsp Cumin Seeds
1/2 tsp Coriander
1/2 tsp Dry Mustard
1/3 Cup Olive Oil
1/3 Cup Orange Juice
2 Tbl Chopped Cilantro
Cook quinoa 2 cups water to 1 cup grain and let sit to room temperature.
Add shredded carrot (any amount will due) and toss with dressing.
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