A nutty, spicy, and extremely addictive sprinkle made from a mix of toasted seeds and quinoa. You can put this on literally everything.
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Serves
8
Quinoa
Pumpkin Seed
Sunflower Seeds
Flax Seed
Sesame Seeds
Chia Seed
Tamari
Nutritional Yeast
Agave
Olive Oil
Serves
8
Quinoa
Pumpkin Seed
Sunflower Seeds
Flax Seed
Sesame Seeds
Chia Seed
Tamari
Nutritional Yeast
Agave
Olive Oil
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Step 1.
Heat the oven to 190°C. Cook the quinoa in plenty of water for 10 mins, then drain well. Spread over a large baking sheet and drizzle with a little olive oil. Bake for 25-30 mins, stirring every 10 mins, until golden and crispy.
Step 2.
Spread the pumpkin seeds over a large baking sheet. While the quinoa is baking, roast the pumpkin seeds on the shelf below the quinoa for 7 mins, then add the sunflower seeds, linseeds and sesame seeds and roast for another 10 mins, or until golden, tossing once or twice.
Step 3.
Remove the seed mix from the oven (it will probably be done before the quinoa), then add the chia seeds and tamari to the sheet (add the lesser amount of tamari if your preference for saltiness is low). Mix well.
Step 4.
Once the quinoa is done, tip it onto the seed sheet. Use a fork to toss everything together, sprinkle over the nutritional yeast and return to the oven for 2 more mins.
Step 5.
Transfer the quinoa and seed mix to a jar and shake. Store in the cupboard for five weeks or more.
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Notes (1)
R
Rachel B.
4 days ago
At what stage do I add the nutritional yeast? Thank you
E
Ella D.
a day ago
·Admin
Hi Rachel! In Step 4 x
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