Super Seed Salad Topper
Recipe by Jaclyn Irwin
Ingredients
7
Time
10m
This savoury seedy salad topper is great to keep on hand whenever you want to add a boost of nutrition and flavour to any salad. Keep it stored in an airtight container in your pantry or fridge for up to 2 months.
Ingredients
1cup
Puffed Quinoa
1/2cup
Pumpkin Seed
1/4cup
Sunflower Seed
1Tbsp
Nutritional Yeast
2Tbsp
Tamari
1/8tsp
Kosher Salt
3Tbsp
Hemp Seed
Instructions
1
Preheat the oven to 325℉ and line a baking sheet with parchment paper.
2
In a medium sized bowl, combine the quinoa with all ingredients except the hemp seeds. Mix well.
3
Pour this mixture onto the baking sheet and place in the oven to bake for eight to ten minutes, until slightly golden. Let sit for five minutes on the baking sheet.
4
Add the hemp seeds and stir with your hands to mix everything together.
5
Keep stored in an airtight glass container until ready to use.
6
Substitutions: No soy: use coconut aminos.
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
