A lovely side dish that is full of flavour, Chef Voula's salad goes well with everything. Enjoy with fish, or lamb especially.
1 (250 mL) cup quinoa
2 (500 mL) cups water
¼ cup (50 mL) sunflower seeds
¼ cup (50 mL) pumpkin seeds
4 oz (125 g) baby arugula
3 tbsp (45 mL) fresh chives
3 tbsp (45 mL) fresh parsley
½ cup (250 mL) fresh dill
1 large lemon
¼ cup (50 mL) olive oil
½ tsp (2 mL) fresh ground black pepper
Wash the quinoa and drain well. Add the quinoa and water to a small saucepan set over high heat and bring to a boil. Reduce heat to simmer, cover and cook until all the water is absorbed, about 10 minutes, watching so that it doesn't burn. Set aside to cool.
Meanwhile, in a small pan, set over medium heat, toast the sunflower and pumpkin seeds until just slightly golden and aromatic.
Cut arugula into small pieces then finely chop the chives, parsley and dill. Place prepared quinoa, finely chopped arugula and herbs into a large bowl with sunflower and pumpkin seeds. Zest then squeeze the juice from the lemon and add both zest and juice to bowl with olive oil and freshly ground pepper.
Combine ingredients just until salad is evenly mixed. Best when chilled for one hour before serving. This salad can also be made a day ahead.