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Salad Topper

  • Author: Tonia | Feasting at Home
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 1 1/2 cups 1x
  • Category: condiment
  • Method: baked
  • Cuisine: American
  • Diet: Vegan


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. 


Units Scale

For the Crispy Quinoa

  • 1 cup quinoa, cooked (see notes)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

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)


  1. 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.
  2. In a bowl, mix together sunflower seeds, pumpkin seeds, hempseeds, sesame seeds with 1 tablespoon tamari or Braggs.
  3. Spread onto a sheet pan and bake for 10 minutes.
  4. After the seeds completely cool, mix with the crispy quinoa and store in an airtight container up to a month.


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


  • 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