Crispy Quinoa
How to Make Crispy Quinoa in 2 easy steps. This quinoa recipe is a tasty topping for salads, bowls, or soups for more plant-based protein.
Servings: 3 people
Calories: 98kcal
Ingredients
- 1 cup cooked quinoa or ⅓ cup dry quinoa, cooked, chilled or at room temperature
- Drizzle of olive oil
- Salt to taste
Instructions
- Preheat the oven to 375ºF.
- Step 1. Dry the quinoa: Use chilled or room-temperature quinoa. Spread the quinoa onto a large nonstick or parchment-lined baking sheet in a thin even layer. Bake the quinoa for about 10 minutes, or until dry and slightly crumbly.
- Step 2. Season: Drizzle the quinoa with oil until fully coated, and an optional dash of seasoning. Toss to coat evenly. Bake for about 10 minutes more, or until crispy and golden brown.
Notes
- For baking: Use a large rimmed baking sheet, or more than one sheet, to make sure the quinoa is spread evenly in a thin layer for even roasting. Line the sheet with parchment paper, or use a nonstick sheet so the quinoa does not stick.
- For a savory recipe, season with za'atar, garlic powder, onion powder, sumac, paprika, cumin, dried or fresh oregano, thyme, or rosemary. For a sweet recipe, toss it with maple syrup and add cinnamon, allspice, nutmeg, or pumpkin spice.
- Add a vinaigrette: Try my Lemon Quinoa recipe and substitute the quinoa for Crispy Quinoa! (Use 1 tablespoon vinaigrette for 1 cup cooked quinoa.)
- Storage: Refrigerate leftover Crispy Quinoa in an airtight container for up to 5 days. It retains its crunch!
Nutrition
Calories: 98kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3IU | Calcium: 11mg | Iron: 1mg
