Add Crispy Quinoa to your morning yogurt bowl, or salad. It’s a great way to add crunch and extra protein and fiber to your diet.
I really love to play with texture in recipes, especially when there’s something with a big crunch.
I add Crunchy Roasted Chickpeas into my salads for extra protein and body or simply snack on them straight from the oven. But sometimes I need a little crunchy something that can live tucked away in my fridge and is ready whenever I want it.
That little lovely crunch is Crispy Quinoa.
You’ll Love Crispy Quinoa!
Quinoa is a powerhouse ingredient to keep in your culinary back pocket. It’s filled with protein (roughly 8 grams per cooked cup) and is nutrient rich. It’s a wonderful alternative to rice and other grains. When you roast it in the oven it becomes deliciously nutty and crunchy and perfect.
Quinoa becomes my star ingredient on Passover when rice and other grains are not used and I want to eat less matzah. I use Crispy Quinoa in my salad as an alternative to croutons and crunchy chickpea in my salads.
Ways to Enjoy Crispy Quinoa:
Sprinkle it into your salads!
Add Crispy Quinoa to my Strawberry Crunchy Quinoa Salad, Shaved Brussel Sprout Salad or swap them in for the chickpeas in my Chopped Salad with Feta & Crunchy Chickpeas.
Spoon it over your morning yogurt bowl!
Add a little texture to that creamy bowl of morning yogurt with little crunchy pops of quinoa!
Crispy Quinoa
Ingredients
- 1½ cup water
- 1 cup quonia heavily rinsed
- 3 tabelspoons extra virgin olive oil
- 2 teaspoons ground sumac delicious, but optional.
- ¼ teaspoon kosher salt
- 1 tablespoon fresh lemon juice
Instructions
To cook the quinoa:
- Heavily rinse the quinoa in a fine mesh strainer and allow it to drain for 1 minute.
- Combine the quinoa and water in a pot and cover it with a lid. Bring the pot to boil then allow it to simmer for 10-15 minutes, until the water is cooked out and the quinoa is light and fluffy.
- Open the lid of the pot and allow the quinoa to cool for 10 minutes.
- Preheat your oven to 375 °F and line a cookie sheet with parchment paper.
- Add the olive oil, sumac, salt, and lemon juice to the quinoa and stir with a fork to evenly combine.
- Pour the quinoa out onto the cookie sheet and spread it in an even, thin layer.
- Place the quinoa in the oven and cook it for roughly 25-35 minutes until the quinoa is nice and browned and crispy. To ensure the quinoa cooks evenly, stir it every ten minutes with a fork and place back into the oven.
- Remove the cookie sheet from the oven and allow the quinoa to cool.
- You can store the crunchy quinoa in a glass jar with a tight fitting lid in the fridge for about 4 days.
- Use it to top your favorite salad or yogurt bowl and enjoy!
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