Crispy Quinoa

 
 

Prep Time: 2 min // Cook Time: 40 min // Total: 42 min// Serving: 1/2 cup

This recipe is versatile in both sweet and savory dishes. First cook the quinoa on a stove. Mix a little oil with the cooked quinoas after they are cooked and let them sit without a lid for 5 minutes before toasting them. Toast the cooked quinoa in a non-stick frying pan on medium heat to avoid burning them. Place them in a single flat layer and separate them into individual pieces as much as possible throughout the toasting process. The oil that is mixed with the cooked quinoas will give the toasted quinoa a golden-brown color and a crispy and crunchy texture. They can be refrigerated in an air-tight container for up to 5 days. You can re-toast them on the stove for a minute if they are refrigerated. This will bring back their crispy texture. With their crispy texture, use them as croutons on salads, breadcrumbs to make popcorn shrimps or a sweet peanut butter crispy bite treat. By the way, if you are a vegetarian or plant-based eater, using quinoa in these ways will also help to add protein intake to your diet, how awesome is that?!

 

Ingredients:

  • 1/3 cup dried quinoa

  • 2/3 cup water

  • 1/4 teaspoon vegetable oil  

Instructions:

  1. Rinse the raw quinoa under cold water until the water turns clear

  2. Cook the raw quinoa with 1/2 cup water in a small pot on the stove

  3. Bring the water to boil then turn down the heat to simmer for 15 minutes

  4. Coat the cooked quinoa with ¼ teaspoon vegetable oil inside the pot and mix well

  5. Place the quinoa in a nonstick frying pan in a single layer on medium heat. Separate any clumps

  6. Toast the quinoa until golden brown (flip the quinoa inside the pan frequently to avoid burning)

  7. Use as salad topping, bread crumb for oven fried popcorn shrimp or crisps to make snacks such as peanut butter crispy bites