Garlic Teff Croutons, Vegan & Gluten-Free
Author: 
Recipe type: salad
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
garlic teff croutons
  • 3 cups vegetable broth
  • 1 cup teff
  • 1 tablespoon and 1 teaspoon olive oil, divided
  • ½ teaspoon garlic powder
  • salt and pepper, to taste
salad
  • 6 cups mixed greens
  • 1 avocado, diced
  • 1 cup cherry tomatoes
  • 1½ cups cooked chickpeas (1 15-ounce can)
  • 1 mango, diced
  • ½ cup shredded carrot
  • ¼ cup raisins
  • 1 batch lemon-tahini dressing
Instructions
  1. To prepare the croutons, bring the vegetable broth to boil in a pot on the stove. Add the teff and lower the heat to simmer. Simmer for 15-20 minutes (until the liquid is absorbed), stirring every 5 minutes.
  2. When all of the liquid is absorbed, turn the heat off and stir in one teaspoon of olive oil, garlic powder, salt and pepper. Transfer the mixture to a 8" x 8" baking dish, using a spatula to smooth out the top. Place the dish in the refrigerator to firm up (about 2 hours).
  3. Preheat the oven to 400°.
  4. When the mixture is firm, place the baking dish upside down on a cutting board to gently remove the teff. Slice the block into cubes.
  5. Place the cubes in a bowl and toss them with the olive oil. Spread the cubes out on a baking sheet and bake for 30 minutes, flipping the croutons halfway. They should be crispy when done.
  6. To prepare the salad, toss all the ingredients (including the croutons) and serve!
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/06/19/garlic-teff-croutons/