What's the best way to make crispy quinoa?

You can make crispy quinoa by either baking cooked quinoa on a parchment-paper lined baking sheet or by pan-frying in a skillet. Both methods work well. The baking sheet method produces more clusters of crispy quinoa while pan-frying makes for more individual crispy quinoa bits.

How should I serve homemade crispy quinoa?

Try adding crispy quinoa to green salads, soups, grain bowls or even breakfasts like farina or oatmeal.

How do I store homemade crispy quinoa?

Store leftover crispy quinoa in the refrigerator for up to 4 days. It should stay crispy even after refrigerator but you can re-crisp it in a skillet until hot and crispy.

How to Make Crispy Quinoa - The Real Recipes

Description

Crispy Quinoa is a simple way to add crunchy plant-based protein to salads, grain bowls and even oatmeal. It's surprisingly easy to turn tender cooked quinoa into a crispy, nutty flavored topping.

Ingredients

Units Scale

1 cup quinoa
2 cups water
1-2 Tbsp. olive oil
1 pinch table salt

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Instructions

Rinse and drain the quinoa (some producers pre-rinse quinoa and if so, skip this step). Bring the water to a boil in a medium saucepan then add the rinse and drained quinoa. Reduce heat to maintain a low simmer and cook, covered, until just tender, 10-12 minutes. Remove from heat and let stand, covered, for 15 minutes. Fluff quinoa with a fork. (Cooked quinoa may be stored in an airtight container in the refrigerator for up to 4 days. ) Allow quinoa to cool slightly (about 5 minutes uncovered) before proceeding.
If baking the quinoa, preheat the oven to 400F and line a baking sheet with parchment paper. Transfer the quinoa to the prepared baking sheet and spread to a single layer. Drizzle with at least 1 tablespoon olive oil (more if desired) then bake in the oven until crispy, about 20 minutes. Be sure to stir the quinoa halfway through and check after 15 minutes for doneness. The edges of the baking sheet may burn if you don't stir well. Remove from the oven when the quinoa is golden brown, dry and slightly crispy (it will get crispy as it cools) then sprinkle with salt.
If making crispy quinoa in a skillet, heat 2 tablespoons olive oil in a large nonstick skillet over medium heat then add the quinoa. Cook, stirring occasionally, until golden brown and crispy, about 10 minutes. Remove from heat then sprinkle with salt and toss to combine.
Enjoy crispy quinoa as a snack or use it as a toping for salads, soups, grain bowls and even farina or oatmeal. Consider adding seasonings like chili powder, cumin, coriander, garlic powder, onion powder, or our Homemade Chicken Taco Seasoning.

Notes

If you have leftover cooked quinoa, proceed to step 2 or 3. This recipe makes 4 cups of cooked quinoa which reduces to 2 cups of crispy quinoa.
Try crispy quinoa on our Brussels Sprouts Salad with Bacon and Fig Dressing, Arugula and Pear Salad with Spiced Pecans or our Easy Cherry Tomato Soup.
Crispy quinoa will keep well in an airtight container in the refrigerator for up to 4 days. It should stay relatively crispy even refrigerated, but you can crisp it up again in a skillet.
Crispy quinoa cooked on a baking sheet produces more clusters while cooked in a skillet produces more individual crispy quinoa.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Sides
Method: Sautee/Baking
Cuisine: American