Ingredients
1 tbsp cumin seeds
1/2 cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp honey
1/4 tsp kosher or fine sea salt
1/8 tsp cayenne pepper
freshly ground black pepper
1 cup dried quinoa, cooked according to package directions
one (10 oz or 280g) package shredded carrots
8 oz dried chickpeas, soaked overnight and boiled until tender
2/3 cup (100g) dried plums, chopped into chickpea-size pieces
1/2 cup (30g) coarsely chopped fresh mint
Instructions
For the dressing, the cumin seeds must first be toasted and ground. Put a small heavy frying pan over high heat. Add the cumin seeds and toast, stirring constantly, until lightly browned and fragrant, about 2 minutes. Transfer to a plate to cool. Using a spice grinder, grind to a fine powder.
In a small bowl, whisk together the ground cumin, olive oil, lemon juice, honey, salt, cayenne, and black pepper, to taste. Set aside.
In a large bowl, combine the quinoa, carrots, chickpeas, dried plums and mint. Add the dressing and toss gently to combine. Season to taste with salt and pepper.”