Add crumbled ramen noodles (discard spice packet, almonds, sunflower seeds, and raw quinoa to a baking sheet.
Melt butter in the microwave and drizzle over ramen noodle mixture. Stir until evenly coated.
Bake for 10-12 minutes until salad topper mixture turns golden brown. Remove from the oven cool completely before adding to salads. Store in an air tight container in the fridge.