The salad toppers is an easy and delicious way to give your salads, soups and bowls a healthy crunch. Versatile and fun to play around with, keep it simple or add your favorite condiments. Vegan and gluten free.
The star of Salad Topper is crunchy quinoa! Simply toss cooked quinoa with olive oil and bake until roasted and crispy. Mix in your favorite seeds. From here the possibilities are endless. Delicious as is or season with your favorite spices.
Salad Topper adds the perfect crunch to salads, but that’s not all! It’s also delicious to sprinkle on top of soups, Buddha bowls, hummus, or morning yogurt for a tasty texture and a little protein boost!
We love it on this gorgeous rainbow salad!
Ingredients in the salad topper
Notes on ingredients
andean millet cooked and cooled, can be prepared a day or two before baking. Use white, red, or black quinoa. A mix is nice for the color.
seed Sunflower, Hulled Hemp, Pumpkin, Sesame – adjust what you have on hand.
Tamari or Braggs This is optional. You can use a little salt instead to keep the taste neutral.
See the recipe card below for a full list of ingredients and measurements.
Salad topping tips
- This is a great way to use up leftover cooked quinoa.
- If you’re preparing fresh quinoa for this recipe, it’s important to let it cool completely or it won’t crisp up easily.
- Spreading the quinoa in separate layers between two pans will help dry it out. If it’s clumped up on the pan, it’ll just steam and won’t crisp up.
how to make lettuce topper
First prepare the crispy quinoa. Mix cooked quinoa with olive oil and bake until crispy. This is delicious as is or flavor it with your favorite spices.
Mix sunflower seeds, pumpkin seeds, hemp seeds, sesame seeds with tamari soy sauce or Braggs Liquid Aminos. Spread on a sheet toss and bake for 10 minutes. Cool.
After the seeds have cooled completely, mix with the crispy quinoa and store in an airtight container for up to 1 month.
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Have fun playing! Let us know what creations you can think of!
~ Tonia
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Description
salad toppers is a simple and delicious way to add a delicious crunch to salads, soups and bowls. Versatile and fun to play around with, keep it simple or add your favorite condiments. Made from roasted quinoa and seeds.
For the crispy quinoa
For the seeds
- Toss the cooked quinoa (chilled thoroughly – see notes) with the olive oil and salt. Spread in thin layers on two baking sheets. Bake at 350F for about 30 minutes, stirring every 10 minutes.
- In a bowl, combine sunflower seeds, pumpkin seeds, hemp seeds, sesame seeds with 1 tablespoon tamari or braggs.
- Spread on a baking sheet and bake for 10 minutes.
- After the seeds have cooled completely, mix with the crispy quinoa and store in an airtight container for up to 1 month.
Remarks
To cook quinoa: Place 1 cup of quinoa in 1 3/4 cup of boiling water to rinse. Cover and simmer gently for 15 minutes. Spread on a sheet pan to chill quickly and refrigerate for 1 hour or until chilled.
Optional Additives: Aleppo, Mushroom Powder, Smoked Paprika, Pepper, Lemon Zest, Zaatar, Sumac, Coriander, Fennel
Nourishment
- Serving size: 2 tablespoons
- Calories: 158
- Sugar: 0.1g
- Sodium: 182.3mg
- Fat: 10.8g
- Saturated Fatty Acids: 1.5g
- Carbohydrates: 11.7g
- Fiber: 2.3g
- Protein: 5.5g
- Cholesterol: 0 mg
Keywords: Salad Toppers, Salad Toppings, Salad Toppers Recipe, Crunch Salad Toppings