I updated my fall salad from Susanality (a version of it is in my book, Veg Forward, too), but I just love this quinoa crunch so much, I wanted to share the recipe with you here. Every time I make it (in just 5 minutes) I want to eat it by the spoonful (which I do when no one's looking) and then proceed to sprinkle it on everything. Soups, salads, yogurt, you name it. Quinoa Crunch 2 tablespoons vegetable oil 1/2 cup cooked quinoa (preferably tri-color) 1/4 cup pepitas or sunflower seeds or a mix Kosher salt Heat a small skillet over medium-high heat and add the oil. When it's hot enough to make a little bit of quinoa sizzle, add the rest. Cook for 2-4 minutes, stirring, or until a few shades darker. Add the seeds and cook another 2 minutes, stirring, until the seeds are turning golden. Transfer to a paper towel-lined plate and sprinkle with salt to taste. . . #susanality #realhonestbeautifulfood #quinoa #asparagus #springcooking #dinnerideas #vegetarianrecipes #vegetableforwa...