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
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
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.