This recipe is entirely impromptu, and triggered by my appetite after a 3 mile run. Luckily, it turned out light and delicious, and can just as well be done with pine nuts–I just happen to have sunflower seeds. Finally, wit a cost of about $3, this is easily a sixpence recipe.
What you need:
2 cups of quinoa
1/4 cup of sunflower seeds, raw
2 large carrots
1 tea spoon of minced garlic
Boil the quinoa with the carrots-chopped, in 4 cups of water, salt to taste, and add the parsley.
In a skillet, toast the sunflower seeds with some salt, a drop of olive oil, and a tiny bit of garlic. Be sure to keep an eye on them frequently–they can burn in a matter of seconds! I toasted the seeds on medium heat until golden.
Once the sunflower seeds are ready, place them on a plate to stop the cooking. In a bowl, mix the quinoa, carrots, and sunflower seeds. The sweetness of the carrots is nicely balanced by the salty seeds, which also add crunchiness to your quinoa meal!
Enjoy! Protein, fiber, fats, and some great carotene. YUMMY!