Southwestern-style quinoa salad for a lunchtime protein punch on Meatless Monday

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Perfect. Set aside (f you can it in a plastic bag and tie it shut, the charred skin will slide right off later when you prep it). 3. Heat a small, shallow pan over medium heat and add the tablespoon of cumin seeds. Toast, stirring constantly, until seeds are fragrant, browning and beginning to pop. Excellent. Use a mortar and pestle to grind the cumin seeds. When you've turned the seeds into a fine powder, set aside. (Yes, you can substitute with already-ground cumin, but trust us -- this step is well worth the results you'll reap in flavor.)
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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen