CRUNCHY GARLIC QUINOA CRUMB TOPPING
Use this as a salad topper, sprinkled over pasta, soups, stews, casseroles. This batch makes more than you’ll need because it stores well and this way, you’ll have it on hand for a quick and easy way to elevate a meal. This is perfect for using up leftover quinoa (you can easily reduce the recipe if you have less than stated amount). Grated lemon zest and chopped parsley are really nice added to the mixture but as they prevent the crumbs retaining their crunch, I add the zest and any herbs just before I’m going to use the crumb topping.
Servings: 22 servings
Calories: 43kcal
Ingredients
- 2 Tbsp olive oil
- 3 cups cooked cold quinoa
- 1 Tbsp garlic powder powder, not salt
- 1 tsp monkfruit sugar or sweetener of your choice, optional
- 1 to 2 tsp sea salt flakes
- Salad leaves, soup, pasta or stew for topping
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine all the ingredients. Spread the quinoa mixture in an even layer on the baking sheet. Bake, for 30 to 40 minutes until a deep golden-brown color and the quinoa is crunchy. Let cool completely before storing in sealed jars in the fridge or pantry. Or use immediately sprinkled on salads, soups, stews, pasta or casseroles. Makes about 1 1/4 to 1 1/2 cups. Nutrition is based on 1 tablespoon of the cooked topping.
Nutrition
Calories: 43kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 108mg | Potassium: 48mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.005mg | Calcium: 5mg | Iron: 0.4mg