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Toasted Sunflower Seed Quinoa Salad


  • 1/2 cup sunflower seeds
  • 1 cup uncooked quinoa
  • 1 big leek
  • 2 carrots
  • 1 stalk of celery
  • 1 clove of garlic
  • Salt and pepper to taste
  • Olive oil to finish (optional)
  • Fresh lemon juice to taste (optional)


  1. Preheat the oven to 350. Spread the sunflower seeds on a baking tray and toast for 10 to 15 minutes, until brown and fragrant. Set aside.
  2. Cook the quinoa according to the package. (You can do this ahead of time.)
  3. Clean the leek well. Then, cut it in half and half again. Then finely slice it. Drop it into a pan with sides. Peel and dice the carrot. Add to the pan. Dice the celery and add to the pan. Season with salt and pepper. Water or oil sauté until the vegetables are fragrant and soft.
  4. Toss the quinoa with the vegetables and add the sunflower seeds.
  5. If you would like to, finish with a drizzle of olive oil and the juice of half a lemon. Taste and adjust seasonings.
  6. Serve warm or chill and serve later. Enjoy!