Ingredients

• 1 cup dried quinoa (tri-colored, white, black, or red)
• 1 tsp olive oil
• 1 cup pumpkin seeds
• 2 tablespoons sesame seeds or replace with 1/2 cup sunflower seeds
• 1 to 2 tsp soy sauce (adjust to taste)

Directions

Step 1 Preheat oven to 180°C (350°F).

Step 2 Cook the quinoa according to package instructions, then drain and transfer to a large bowl. Mix with olive oil, then transfer to a baking tray lined with parchment paper.

Step 3 Bake the quinoa for about 20 minutes or until crispy, stirring occasionally to ensure even cooking.

Step 4 In a bowl, mix the crispy quinoa with pumpkin seeds, sesame seeds, or sunflower seeds (if using), and soy sauce. Stir until well combined.

Step 5 Spread the mixture onto the baking sheet and bake for another 10 minutes, stirring occasionally to prevent burning.

Step 6 Allow the seed salad topper to cool completely before storing it in an airtight container.