Lemony Quinoa Salad with Toasted Sunflower Seeds

By devogirl

With it's bright, sprigtly flovors, this is a wonderful springtime dish. But there's nothing to say you can't serve it with a green slad in the summer or roasted vegetables in the winter.
*Swap pumpkin seeds for sunflower seeds.
*Forgo toasting sunflower seeds and instead just add them to saucepan when you add quinoa.

Ingredients

• 3 3/4 cups water
• 1/2 tsp sea salt
• 2 1/2 cups quinoa, rinsed
• 1 cup raw sunflower seeds, presoaked overnight if you like
• 3/4 cup freshly squeezed lemon juice
• 1/4 cup evoo

Details

Servings 6

Preparation

Step 1

Bring water and salt to a boil in medium size saucepan. Add quinoa, then lower heat, cover and simmer for about 15 mins till al the water is absorbed. Transfer the quinoa to a large bowl and let cool to room temp.
Meanwhile, toast sunflower seeds in dry skillet over med heat, stirring often for 3-5 mins. Add the sunflower seeds to quinoa, along with remaining ingredients. Adjust seasonings to taste.