Decide whether you will use quinoa or orzo past. Measure out 1 cup dry quinoa and add to saucepan with 2 cups cold water and a pinch of salt. Bring to a boil, then reduce to a simmer, and cover. Set a timer for 15 minutes, then turn off the heat. Cook orzo pasta according to the package instructions. Do not overcook! Drain off any excess water. Place cooked grain or pasta in a large mixing bowl.
In a separate saucepan, add washed and roughly chopped broccoli along with ½ cup water and a good pinch of salt. (This is the method to steam in the pot. You could also use a steamer if you prefer.) Bring to a boil, then reduce the heat to low and cover. Cook, covered, for 10 minutes, until the broccoli is just cooked, but still a little firm.
to start the salad
Allow broccoli to cool for a few minutes, then chop the broccoli into bite-sized pieces and add to the mixing bowl with the quinoa or orzo pasta.
Add finely chopped shallots, chopped apples, lemon, and salt. Mix well, and set aside while you make the dressing.
for the dressing
Heat a small skillet on medium-low heat. Add sesame and optional fennel seeds and stir or shake frequently until the sesame seeds are lightly browned. Turn off the heat and cool for 1-2 minutes.
Rinse soaked sunflower seeds 2-3 times in cold water, then drain completely and add them to a blender, along with the roasted seeds from the previous step, and all the remaining ingredients for the dressing. Blend on medium-high into a smooth dressing (about 1-2 minutes).
finish the salad
Pour the dressing over the prepared ingredients and mix well.
Garnish with black pepper, olive oil, fresh lemon, chopped apples, and fresh herbs. Enjoy!
Notes
Use up any extra seed dressing as a sandwich spread, or add a dollop to your favorite green salads or even cooked greens for extra flavor and healthy fats.