Instructions: Rinse quinoa under cold running water; drain. In saucepan, bring 2 cups water to boil; stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is transparent; drain and let cool.

In salad bowl, combine quinoa, cucumber, figs, orange sections, sunflower seeds, onions and coriander.

Dressing: In small bowl, mix lemon rind and juice, sesame oil, sugar, cumin and coriander; pour over salad and toss to mix. Serve immediately or cover and refrigerate for up to 3 days.

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