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