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Listen, croutons have a time and place--like in a classic Caesar or at the salad bar. But when it comes to making salad toppings at home, you can do better. Enter our recipe for quinoa clusters. We mix uncooked quinoa and oats with nuts and seeds, toss it all with coconut oil and bake until crunchy. The result, which is basically a savory version of granola, will liven up any bowl of greens better than cubed bread ever could. Plus, you can add ’em to soup or yogurt, or even scoop up a handful for an afternoon snack.
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