YIELD: Makes 2 servings


2 cups – mixed nuts like cashews, almonds, pistachios

1/2 cup – pumpkin seeds

1/2 cup

2 T – olive oil

2 T – honey

1 tsp. – cayenne pepper

1/2 tsp. – salt

3/4 cup – cooked quinoa

2 cups – leafy greens

3 oz. – chopped turkey


Preheat the oven to 340° F.

Combine nuts and pumpkin seeds in a bowl. Add olive oil and honey and mix to combine until well covered. Add cayenne pepper and salt and mix to combine.

Add to a foil or parchment paper-lined baking sheet and roast for 18-20 minutes, careful not to burn.

Let the nut mix cool. Divide cooked quinoa, greens and turkey between two bowls and top each bowl with 1 T of cooled nut mix. 


The hot honey nut mix yields 2 1/2 cups and this recipe calls for 2 T. You can seal the extras in an airtight container (no need for refrigeration) for easy weekday snacking, to be enjoyed within one week. 

Recipe courtesy of registered dietitian Maggie Michalczyk, made for the National Honey Board

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