Lemony Quinoa Salad With Toasted Sunflower Seeds

Lemony Quinoa Salad With Toasted Sunflower Seeds
May 25, 2012

 

Leslie Cerier

With its bright, sprightly flavors, this recipe from Leslie Cerier is a wonderful springtime dish. To make the sunflower seeds more easily digestible, soak them overnight.

Serves 6 to 8

Ingredients

3 3/4 cups water
1/2 teaspoon sea salt
2 1/2 cups quinoa, rinsed
1 cup raw sunflower seeds
3/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil

Directions

Bring water and salt to a boil in a medium-size saucepan. Add quinoa, lower heat, cover and simmer for about 15 minutes, until all water is absorbed. Transfer quinoa to a large bowl and let cool to room temperature.

Meanwhile, toast sunflower seeds in a dry skillet over medium heat, stirring often, for 3 to 5 minutes, until they are aromatic and start to pop. Add sunflower seeds, lemon juice, and oil to quinoa and stir until well combined. Taste and adjust seasonings, if desired.

From Gluten-Free Recipes for the Conscious Cook by Leslie Cerier. Copyright 2010 by New Harbinger Publicaions. All right reserved.

 

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