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.
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.
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