Description
This Crispy Quinoa recipe transforms simple cooked quinoa into a crunchy, golden-brown topping or snack by baking it with a light drizzle of olive oil. Perfect as a flavorful addition to salads, soups, or roasted veggies, it’s a gluten-free and vegan delight that adds texture and nutrition to any dish.
Ingredients
Scale
Ingredients
- 1 cup uncooked quinoa, rinsed well
- 2 cups water
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon salt (optional)
Instructions
- Rinse Quinoa: Thoroughly rinse the quinoa under cold running water using a fine-mesh sieve to remove its natural bitterness.
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the water is absorbed.
- Rest Quinoa: Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes to finish steaming.
- Fluff and Cool: Fluff the cooked quinoa gently with a fork and spread it out to cool completely.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Spread the cooled quinoa in a thin, even layer on a parchment-lined baking sheet. Drizzle with olive or avocado oil and sprinkle with salt, if using.
- Bake Quinoa: Bake the quinoa for 25 to 30 minutes, stirring every 10 minutes, until it turns golden brown and crispy.
- Cool and Serve: Allow the crispy quinoa to cool completely before serving or storing. Use it as a crunchy topping or snack.
Notes
- For an oil-free version, omit the oil and bake the quinoa dry; it will still crisp up nicely.
- This crispy quinoa is excellent as a topping for salads, soups, and roasted vegetables.
- Add spices like smoked paprika, garlic powder, or cumin before baking for extra flavor.
