Cooked quinoa then baked until crispy. Great for salads or for a healthy snack.
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.
Serves: 2 cups
- 2 cups cooked quinoa
- ½ teaspoon truffle salt (optional)
- Preheat over to 350˚F. Line a baking sheet with parchment paper.
- 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.
- Toss with truffle salt, or keep plain to use as a condiment.
- Cool and store in the refrigerator for up to one month.