Crunchy Seed Salad Topper

When I’m looking to add a little extra flavor and texture to my meals, this crunchy seed salad topper is my go-to.

It’s a simple recipe that takes basic ingredients and transforms them into a delicious, nutrient-packed addition that can elevate any dish.

Whether you’re sprinkling it over a salad, a bowl of soup, or just snacking on it straight from the jar, this mix brings a satisfying crunch and a boost of nutrients to any meal.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Crunchy Seed Salad Topper recipe:

• 1 cup dried quinoa
• 1 tsp olive oil
• 1 cup pumpkin seeds
• 1 cup golden flaxseed
• 1/2 cup sunflower seeds
• 1 tbsp soy sauce

How to Customize Your Seed Topper

One of the best things about this recipe is its versatility. You can easily customize the seed topper to suit your preferences or dietary needs.

If you’re looking for a bit more sweetness, try adding a handful of dried cranberries or raisins after baking.

Want to up the crunch factor? Toss in some toasted nuts like almonds or pecans.

You can also experiment with different seasonings—nutritional yeast can add a cheesy flavor, or a touch of honey could bring a hint of sweetness.

Using the Seed Topper Beyond Salads

While this seed topper is perfect for salads, its uses don’t stop there.

Sprinkle it over roasted vegetables to add a nutty crunch, or use it as a topping for creamy soups like butternut squash or tomato bisque for added texture.

It’s also great on avocado toast, adding a satisfying crunch that contrasts with the creaminess of the avocado.

For a quick snack, you can even enjoy it on its own by the handful!

Make-Ahead Tips for Busy Weeks

This seed topper is a fantastic option for meal prepping. You can make a large batch on the weekend and have it ready to go for the next few days.

Store it in an airtight container, and it will stay fresh and crunchy for some time. This makes it easy to add a nutritious and flavorful boost to your meals, even on the busiest days.

For longer storage, consider keeping it in the fridge or freezer, which will help preserve its crunch and freshness.

How to Make This Recipe

Step 1: Cooking the Quinoa

As a base for our crunchy seed salad topper, we’re going to be using quinoa. Quinoa is a fantastic base for this seed mix because of its protein content and slightly nutty flavor.

Start by cooking 1 cup of dried quinoa in boiling water.

Once the quinoa is fully cooked, drain it well and spread it out on a baking sheet.

Make sure the quinoa is well-drained before baking. Excess moisture can prevent it from getting crispy, so give it a good shake in the sieve after draining.

To help it crisp up in the oven, I toss the quinoa with 1 teaspoon of olive oil. This step ensures that the quinoa gets nice and crunchy, adding that perfect texture to the final product.

Step 2: Baking the Quinoa

Preheat your oven to 180°C (350°F).

Once the quinoa is on the baking sheet, spread it out in an even layer and bake it in the preheated oven.

I usually find that 20 minutes is about right, but keep an eye on it. You want the quinoa to be golden and crispy, but not burnt.

Stir the quinoa halfway through baking to ensure even crisping.

If you’re in a hurry, you can increase the oven temperature slightly, but be sure to watch it closely as quinoa can burn pretty quickly.

Step 3: Mixing the Seeds

While the quinoa is baking, prepare the seed mix.

In a large bowl, combine 1 cup of pumpkin seeds, 1 cup of golden flaxseed, and 1/2 cup of sunflower seeds. These seeds not only add crunch but also a wealth of nutrients.

After the quinoa has baked and cooled slightly, add it to the seed mixture along with 1 tablespoon of soy sauce. The soy sauce adds a touch of saltiness and enhances the overall flavour profile.

If you prefer a bit of spice, you could add a pinch of chili flakes or a dash of smoked paprika to the mix before baking.

Step 4: Final Bake

After mixing everything together, spread the seed and quinoa mixture back onto the baking sheet and return it to the oven for an additional 10 minutes.

Stir the mix a couple of times during this final bake to prevent any seeds from sticking together and to promote even toasting.

Once done, let the mix cool completely on the baking sheet before storing it. This cooling process helps the mix to crisp up even more, ensuring that it stays crunchy for days.

Step 5: Storing and Using Your Seed Topper

Once the mix is completely cooled, transfer it to an airtight container.

This seed topper is incredibly versatile—I like to sprinkle it over salads, soups, roasted vegetables, or even yogurt for an added crunch and nutritional boost.

For an extra flavor kick, you could try toasting some spices, like cumin or fennel seeds, and mix them in after baking.

Frequently Asked Questions

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with other grains like millet or buckwheat. Just be sure to adjust the cooking time and ensure the grains are fully cooked before baking.

Can I make this recipe without an oven?

While baking gives the quinoa and seeds their crunchy texture, you could also try toasting the mixture in a dry skillet over medium heat. Just be sure to stir constantly to avoid burning.

What dishes pair well with this seed topper?

This seed topper is incredibly versatile! It’s great on salads, soups, grain bowls, or even sprinkled over avocado toast. It adds a satisfying crunch and a burst of flavor to any dish.

Can I make this seed topper gluten-free?

Yes, this recipe should be naturally gluten-free, but make sure that you use certified gluten-free ingredients.

And that’s it for this Crunchy Seed Salad Topper recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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