Serve with Potatoes and Honey Mustard Dressing
- 8g (1 tbsp) quinoa
- 125ml (1/2 cup) water
- 7g (1 tbsp) sesame seeds
- 9g (1 tbsp) pine nuts
- 14g (2 tbsp) sunflower seeds
Preheat oven to 150°C.
Into a small bowl place quinoa and water and leave to soak for 8 hours or overnight. Drain well and tip seeds onto a paper-towel lined tray to remove excess water.
Transfer quinoa to a low-sided roasting tray and place into oven for 5 minutes or until quinoa is light golden brown and starting to pop. Place quinoa into a small bowl.
Place sesame seeds onto a low-sided tray, place into preheated oven and toast for 4-5 minutes or until puffed up and crispy. Place into a small bowl with quinoa. Repeat the same process for the pine nuts and sunflower seeds, roasting these for 4-5 minutes or until golden brown and fully dried.
Add seeds to bowl with sesame seeds and toss to combine.
Serve warm or cold.
Store in a covered airtight container for up to one month.