Ingredients:
- 1cup Uncooked Quinoa
- 1tsp Cumin Seeds
- 1tsp Fennel Seeds
- 1¾cups Water
- 1 Small Onion, sliced into thin half moons
- 3cups Baby Spinach leaves (I used a mix of baby greens with kale, swiss chard and spinach), torn into bite size pieces
- ½cup Flat leaf parsley, chopped
- 1cup Cooked Chickpeas, drained and rinsed if using canned
- 1cup Pitted Dates, chopped
- ⅓cup Pistachios, toasted and coarsely chopped
- 4~6tbsp Sumac powder
- To taste Salt
- 2tbsp Extra Virgin Olive oil
- 3tbsp Fresh Lemon juice
- ½tsp Ground Coriander
- To taste Salt & Pepper
- Cook Quinoa: Thoroughly rinse and drain quinoa and place it in a medium saucepan and toast it over medium heat for 3~4 minutes until grains are dry and lightly toasted. Add cumin and fennel seeds and toast for another minute.
- Add water and salt. Bring the mixture to a boil, lower the heat, cover and cook for 20~22 minutes or until all of the water is evaporated and quinoa is tender. Fluff it with a fork and cool for 5 minutes.
- Prepare Dressing: While quinoa is cooking, whisk all of the dressing ingredients in a 2cup liquid measuring cup and keep ready.
- Prepare the Salad: Combine the onions, spinach (or mixed greens), parsley, chickpeas, dates and pistachios in a mixing bowl. Pour the prepared dressing and toss to coat completely and let stand while quinoa is cooking.
- To Assemble: After the quinoa has cooled slightly, transfer it to the mixing bowl and toss it with the dressing and salad. Divide it among serving plates. Sprinkle with the sumac and serve warm or at room temperature.