Quinoa Crunch

½ c. cooked quinoa

½ tbsp. olive oil

In a shallow saucepan or frying pan, heat the olive oil over medium heat. Add the cooked quinoa and stir for 5-8 minutes until it is dry and crunchy in the pan.

Not only is this delicious in the butternut squash soup but would be great served over any salad as a crunchy topper!