Cooked quinoa then baked until crispy. Great for salads or for a healthy snack.

Quinoa Crispies

This isn’t much of a recipe as recipes go. But it’s a great little condiment to keep around to add to salads, pasta, almost anything really – even yogurt. You’ve heard of Rice Crispies, I imagine. These are Quinoa Crispies. I just roast cooked quinoa seeds until crispy and pour them into a jar.

Feel free to lightly salt, or add truffle salt for a decadent tasting snack. Eaten alone, they almost taste like tiny, crispy popcorn.

It’s also a great way to add a little healthy protein to a vegetarian or vegan dish.

I haven’t tried them yet with a granola, but I’m thinking they’d be perfect. Lately I’ve been adding them to breadcrumbs, substituting half of the bread for quinoa. Later in the week I’ll post a recipe I’ve been making with quinoa crispies breadcrumbs and cauliflower. But until then, I urge you to make this condiment, stick it in the refrigerator, and find all the ways you can use it.

Quinoa Crispies

Prep time: 

Cook time: 

Total time: 

Serves: 2 cups

  1. Preheat over to 350˚F. Line a baking sheet with parchment paper.
  2. Spread the cooked quinoa across the parchment to a single layer. Roast for about 30 minutes or until crispy. Exact time will be dependent upon how wet the quinoa is. It's best to check at 15 minute intervals to be safe.
  3. Toss with truffle salt, or keep plain to use as a condiment.
  4. Cool and store in the refrigerator for up to one month.
Feel free to use a mixture of red and white quinoa like I did!



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14 Responses to “Quinoa Crispies (with Truffle Salt)” Subscribe

  1. Rita April 30, 2014 at 9:10 am #

    Very creative kitchen / nutrition thinking, Susan!

    • The Wimpy Vegetarian April 30, 2014 at 11:48 am #

      Thanks, Rita! I’ve got to find healthy snacks for me. I’m such a sugar girl, and my weight is officially now at an all-time high. I’ve got to find unsweetened snacks that I like. Plus I’m looking for ways to punch up the protein in some of my dishes that don’t have legumes, eggs, yogurt or tofu. So far, this is the favorite solution I’ve found so far :-)
      The Wimpy Vegetarian recently posted..Quinoa Crispies (with Truffle Salt)My Profile

  2. Rita April 30, 2014 at 9:13 am #

    Me again. I’m going to try this in my toaster oven, in batches. Does the toasted (dry) quinoa really have to be stored in the fridge?

    • The Wimpy Vegetarian April 30, 2014 at 11:45 am #

      Honestly I don’t know. I’ve got mine in there because of the protein content, and there’s still some moisture in them. So I went the safe route. But it’s possible it’s not necessary. I’ll do some searches on this and see what I can learn!
      The Wimpy Vegetarian recently posted..Quinoa Crispies (with Truffle Salt)My Profile

  3. apuginthekitchen April 30, 2014 at 11:14 am #

    Really a great idea, I bet it tastes wonderful toasted and would be great on a gratin.
    apuginthekitchen recently posted..Small Plates- TapasMy Profile

  4. Norma Chang April 30, 2014 at 4:44 pm #

    I like this idea very much, great idea, thanks.
    Norma Chang recently posted..Harvest Monday, April 28, 2014 – Transplanting, Fertilizing & Container FigMy Profile

  5. laurasmess May 1, 2014 at 12:29 am #

    I never would’ve thought of toasting the quinoa this way! What an awesome idea Susan. I am definitely doing this… as soon as I get home. Such an inspired thing to do (you can tell that I am really excited about this prospect!) x
    laurasmess recently posted..Raw Cacao Mint TrufflesMy Profile

  6. mjskit May 1, 2014 at 8:20 am #

    I LOVE this idea!!! The truffle salt sounds wonderful with the roasted quinoa, but I bet there are 101 variations that would work as well. Fabulous idea Susan!
    mjskit recently posted..Beans, Bacon and Chipotle – What’s not to love?My Profile

  7. Kelly @ hidden fruits and veggies May 1, 2014 at 9:42 am #

    omg, this amazing! I’ve heard of people popping and toasting quinoa on the stove, but that seemed a little too high maintenance for my taste.

    P.S. I saw a question someone asked if this really needed to be kept in the fridge — since you’re using cooked quinoa (which needs to be refrigerated) I definitely would play it safe and keep this in the fridge, too!

  8. Rachael@AnAvocadoADay May 1, 2014 at 3:18 pm #

    What a great idea! I can see so many places to use this! Love the idea of using this as a simple topping for steamed or roasted vegetables.
    Rachael@AnAvocadoADay recently posted..Simple Muesli & DIY YogurtMy Profile

  9. Choc Chip Uru May 2, 2014 at 2:00 pm #

    Truffle salt sounds so classy, I bet it would really add to the flavour of these already delicious crispies 😀

    Choc Chip Uru
    Choc Chip Uru recently posted..CCU Undercover: Hot Star Large Fried ChickenMy Profile

  10. Terra May 12, 2014 at 5:54 pm #

    This is a perfect salad topper, and so delicious! What a fun recipe idea! Yum, Hugs, Terra
    Terra recently posted..(From The Vault) Pumpkin Zucchini Bread with CardamomMy Profile

  11. sallybr May 26, 2014 at 5:02 am #

    What a fantastic idea! Love this…. love it!

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