Description
Salad Topper is an easy and delicious way to add a tasty crunch to salads, soups & bowls. Versatile and fun to play around with, keep it simple or add your favorite seasonings. Made with toasted quinoa and seeds.
Ingredients
Units
Scale
For the Crispy Quinoa
For the Seeds
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup hempseeds
- 1/4 cup sesame seeds
- 1 tablespoon tamari or braggs (optional)
Instructions
- Toss cooked quinoa (thoroughly cooled- see notes) with olive oil and salt. Spread onto two sheet pans in thin layers. Bake at 350F for about 30 minutes, stirring every 10 minutes.
- In a bowl, mix together sunflower seeds, pumpkin seeds, hempseeds, sesame seeds with 1 tablespoon tamari or Braggs.
- Spread onto a sheet pan and bake for 10 minutes.
- After the seeds completely cool, mix with the crispy quinoa and store in an airtight container up to a month.
Notes
To Cook Quinoa: Add 1 cup of rinse quinoa to 1 3/4 cup of boiling water. Simmer low for 15 minutes covered. To cool quickly, spread out on a sheet pan and place in fridge for 1 hour or until chilled.
Optional Additions: Aleppo, mushroom powder, smoked paprika, pepper, lemon zest, zaatar, sumac, coriander, fennel
Nutrition
- Serving Size: 2 tablespoons
- Calories: 158
- Sugar: 0.1 g
- Sodium: 182.3 mg
- Fat: 10.8 g
- Saturated Fat: 1.5 g
- Carbohydrates: 11.7 g
- Fiber: 2.3 g
- Protein: 5.5 g
- Cholesterol: 0 mg
Keywords: salad topper, salad toppings, salad topper recipe, crunch salad toppings