Description
This Crispy Quinoa is a game-changer for adding texture and protein to any meal! It’s toasty, crunchy, and endlessly versatile. Use it as a topping for salads, soups, or roasted vegetables, or enjoy it as a snack.
Ingredients
Scale
- 1 cup cooked quinoa (cooled)
- 2 tablespoons good olive oil (or your preferred oil)
- 1/2 teaspoon kosher salt (adjust to taste)
Optional Finishers:
- 1 tablespoon of your favorite finishing addition (e.g., hot honey, lemon juice, red wine vinegar, or fig balsamic)
Instructions
-
Preheat the Oven:
Preheat your oven to 375°F (190°C). -
Prepare the Quinoa:
Spread the cooked quinoa evenly on a parchment-lined baking sheet. Ensure the quinoa is in a single layer to promote even crisping. -
Season and Coat:
Drizzle the quinoa with olive oil and sprinkle with kosher salt. Use your hands to mix and coat the quinoa thoroughly. -
Bake the Quinoa:
Place the baking sheet in the preheated oven and bake for 25–30 minutes. Stir the quinoa every 10 minutes to ensure even browning. -
Add Optional Finishers:
At the 20-minute mark (last 10 minutes of baking), drizzle your chosen finishing addition over the quinoa and toss to coat evenly. -
Bake Until Golden:
Continue baking until the quinoa is golden brown and crispy. Keep an eye on it in the last few minutes to prevent burning. -
Serve and Enjoy:
Let the crispy quinoa cool slightly. Use it as a topping for salads, soups, grain bowls, or roasted veggies, or serve it as a crunchy snack.
Notes
- Store any leftovers in an airtight container for up to 3 days.
- Experiment with different seasonings to customize the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 0g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg