Spring Carrot, Radish and Quinoa Salad with Herbed Avocado from Cookie + Kate
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To toast the sunflower seeds: Pour the seeds into a small pan. Heat the seeds over medium heat, stirring frequently, until they are fragrant and turning golden on the edges. Remove from heat.
To cook the quinoa: In a saucepan, combine the rinsed quinoa and 1 cup water. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, remove the pot from heat and let it rest, covered, for 5 minutes. Use a fork to fluff up the quinoa and mix in the garlic and olive oil. Season to taste with sea salt.