Crispy Quinoa
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.
Servings: 6
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!
Notes
A note on cooking time:
Depending on the moisture level of your cooked quinoa, the humidity outside, and the size of your cookie sheet....quinoa may take longer to crunch up than stated in the directions about.
You will know your quinoa is crunchy and ready when the amount on the cookie sheet has shrunk in size and the quinoa itself is a deep color and very crunchy when consumed.