Versatile Food Prep (a high protein recipe and 3 ways to use it)

Today's recipe is super easy, it's Crispy Quinoa, the perfect salad or ANYTHING topper!

If like me, you LOVE crispy, try this:

First cook your **quinoa as you normally would / to packet instructions. Next, spread it on a baking paper covered tray with flavourings of choice and bake at 180C for 15-25 minutes or until golden brown. Turning half way through.

**1 cup dry quinoa will make about 3 cups cooked. I make about 1 cup of the crispy at a time and store the rest (cooked not crispy yet) in the fridge. I hope that makes sense?

I've seen this with: olive oil + salt and pepper.

However I've tried it with and without the oil and both are great!

Equally, if you are salt free, garlic and onion powder work well too.

Tamari is also a great option. This "recipe" is super versatile.

Here are my favourite ways to use this Crispy Quinoa:

As a salad topper. It would go super well with my cauli-kale tabouli from Month 8 of the Plant Positive Journal.
Over baked or roast veg. Or soup. Or stir-fry!
Or you can make your flavouring sweet (like maple syrup, cinnamon) and use it as a breakfast topper!

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