Crunchy seeds

(from keepitdown’s recipe box)

Nice to sprinkle over salads, fish etc. Serve with roast carrot and avocado salad. Makes 55g. Can be doubled or tripled.

Source: Ruth Pretty

Categories: condiment, garnish, salad

Ingredients

  • 1 T quinoa
  • 1/2 c water
  • 2 T pumpkin seeds
  • 1 T chia seeds
  • 1 T linseeds
  • 2 T sunflower seeds

Directions

  1. Preheat oven to 150C

  2. Put quinoa in water to soak at least 1 hour or overnight

  3. Drain well on paper towel

  4. Put quinoa on a low sided roasting tray

  5. Roast for 5 min or until light golden & starting to pop

  6. Roast pumpkin seeds fro 5 – 6 min

  7. Same with chia, linseed and sunflower seeds, but they only take about 4 – 5 min

  8. Toss all seeds together

  9. Serve warm or cold

  10. Store in an airtight container in pantry for up to a month.

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