Sunflower Quinoa
  • 4 cups low-sodium chicken stock
  • 2⅓ cups quinoa
  • ⅓ cup chopped fresh cilantro
  • 8 Roma tomatoes, chopped
  • 2 green onions, chopped
  • ¾ cup sunflower seeds
  • ¼ cup pine nuts
  • 2 tablespoons tahini
  • 4 tablespoons olive oil
  • Juice of 2 lemons
  • ½ teaspoon garlic salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne
  1. Place the stock in a heavy saucepan and bring to a boil. Add the quinoa and boil for 1 minute, then reduce the heat and simmer for 12 minutes covered or until all the liquid has been absorbed. Set aside to cool for 10 minutes.
  2. Stir in the cilantro, tomatoes, onions, sunflower seeds, pine nuts, tahini, olive oil, lemon juice, salt, pepper and cayenne. Serve immediately or cool completely and refrigerate until ready to serve cold or at room temperature.
Recipe by The Tennessee Magazine at