Moroccan quinoa salad w/ lemon-sunflower dressing

A satisfying salad that’s spiced up with toasted cumin  and sunflower seeds.














The salad

  • 4 cups boiling salted water (optional – add a few shakes of turmeric & a pinch of saffron)
  • 2 cups well-washed quinoa, toasted to improve flavor (Toast in a heavy bottomed frypan, without oil, until you hear the quinoa popping. Mix gently, and remove from heat after a minute more of toasting.)
  • 2 ½ TBS cumin powder
  • 2 cloves minced garlic
  • 1 cup dried currants or raisins, yellow & or black
  • 1 red onion, diced
  • 4 stalks celery, diced


Add the toasted quinoa, cumin and garlic to the boiling water. Return to a boil, reduce heat to a gentle simmer, cover and cook until all the water is absorbed, about 20 minutes. Transfer the quinoa to a bowl and allow to cool. Add chopped onion, raisins and celery.

 The Dressing

  • ½ cup fresh squeezed lemon juice
  • ½ tsp. sea salt
  • 1/3 cup extra virgin olive oil
  • 1 TBS roasted cumin seeds
  • ¼ cup roasted sunflower seeds
  • A thin slice of lemon


In a small bowl or measuring cup, combine the lemon juice, salt and olive oil Whisk until well mixed. Toss the salad with the dressing and allow to sit for at least 10 minutes before serving. Garnish with toasted seeds and lemon slice.

Roasting whole spices, such as cumin seeds, is done by stir-frying them in a dry skillet over medium heat. As soon as you can smell the spices, remove them from the heat and empty into a small bowl to stop the cooking. Roasting spices, seeds and nuts adds depth of flavor.




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