Crunchy Salad topper

Ingredients

  • 1 cup quinoa, cooked and baked for 30minutes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 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)

Method

Cook quinoa according to packet directions, drain, dry and lay on lined baking tray. Drizzle with the olive oil and salt and bake for 30 minutes at 180 degrees. Stir occasionally.

Place seeds in a bowl and mix with tamari and bake for 10 minutes.

Combine all ingredients and once cooled place on airtight container (will last for a month!!)

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