Ingredients
- 1 cup pepitas
- 1 cup raw sunflower seeds (hulled)
- ½ cup flax seeds
- ½ cup raw egusi (African watermelon seeds)
- ¼ cup chia seeds
- ¼ cup tri-colored quinoa, rinsed and dried
- ¼ cup white sesame seeds
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon freshly ground multicolored peppercorns
Why You'll Love This Recipe
Pro Kitchen Tips
- Use fresh, high-quality greens to keep the salad crisp.
- Dress the salad just before serving to prevent it from becoming soggy.
Step 1
Heat your oven to 375°F (190°C) and line a large baking sheet with parchment paper—this will make transferring the seeds later so much easier. In a big bowl, toss together all your seeds: pepitas, sunflower, flax, egusi, chia, quinoa, white and black sesame, plus amaranth. Drizzle about a tablespoon of olive oil over them while stirring to coat, then add the rest of the oil bit by bit as you keep mixing. Sprinkle in some salt, cayenne, and ground pepper to taste, and give everything a good mix so the seasoning is evenly spread.
Step 2
Spread the seed mixture out in a single layer on your prepared baking sheet. Pop it in the oven and bake for 10 minutes, then take it out and stir things around. Put it back in for another 5 minutes, stirring again afterward. Keep an eye on the egusi seeds—they’re the first to show they’re roasting by turning brown. Bake for about 5 more minutes, checking after 3 minutes without opening the oven door. Once those egusi seeds are brown and the pepitas start to get glossy and puff up, turn off the oven and crack the door open. Let the seeds hang out in the cooling oven for about 10 minutes.
Step 3
Finally, pull the baking sheet out and let the seeds cool completely, giving them a stir now and then. When they’re fully cooled, store them in an airtight container, and they’ll stay crunchy and tasty for up to three weeks.
