Spicy Quinoa Salad with Caramelized Sunflower Seeds

Tue, 05 May 2026 00:00:00 +0000

Instructions Link to heading

Cook the quinoa and vegetables Link to heading

Cook the quinoa according to the package instructions.
While the quinoa cooks, blanch or steam the carrots, or any other vegetables you are using, until tender but still slightly firm.
Add the warm vegetables to the cooked quinoa.

Make the caramelized sunflower seeds Link to heading

Add the sunflower seeds to a dry skillet over medium heat.
Toast them while stirring constantly, until they turn golden and fragrant.
Sprinkle over the Ras el hanout and stir briefly so the heat wakes up the spices.
Add the honey and stir quickly to coat the seeds.
Let the honey bubble for about a minute, just until it caramelizes and sticks to the seeds.
Remove from the heat before the honey burns.

Make the dressing Link to heading

In a small bowl, combine the chopped chili, lime zest, lime juice, fresh mint, curry powder, salt, pepper, and olive oil.
Whisk until well combined.

Assemble the salad Link to heading

Pour the dressing over the warm quinoa and vegetable mixture.
Toss well so the grains absorb the lime, mint, chili, and curry flavors.
Spoon the caramelized sunflower seeds over the top.
Serve warm or at room temperature.

Sprinkle over the Ras el hanout and stir briefly so the heat wakes up the spices.

Let the honey bubble for about a minute, just until it caramelizes and sticks to the seeds.

Spoon the caramelized sunflower seeds over the top.

Serve warm or at room temperature.

This is a perfect kitchen-clearing recipe. I only had carrots at home when I made it, but it works beautifully with whatever you have on hand — broccoli, peas, zucchini, or similar vegetables all fit nicely.