Crispy Quinoa Salad Topper by Welleasy

Ingredients

• 2 cups cooked quinoa, cooled
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1 heaped tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey
• 1 pinch black pepper
• 1 tbsp extra virgin olive oil
• 1 to 2 tbsp water, as needed to loosen

Instructions

1. Heat the oven to 190–200°C and line a baking tray with parchment paper.
2. Cook the quinoa if needed, then cool it completely so it crisps instead of steaming.
3. Spread the quinoa in an even layer on the tray, drizzle with olive oil, and sprinkle with sea salt.
4. Bake for 20 minutes, stirring halfway through, until the quinoa looks dry and lightly crisped.
5. Whisk the tahini, lemon juice, honey, salt, pepper, extra virgin olive oil, and water until smooth and pourable.
6. Spoon the crispy quinoa over salads or bowls, then drizzle with the tahini dressing just before serving.