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.
Quinoa Crispies
Ingredients
- 2 cups cooked quinoa
- 1/2 tsp truffle salt optional
Instructions
- 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.
Notes
Nutrition
Rita says
Very creative kitchen / nutrition thinking, Susan!
The Wimpy Vegetarian says
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 🙂
Rita says
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 says
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!
apuginthekitchen says
Really a great idea, I bet it tastes wonderful toasted and would be great on a gratin.
The Wimpy Vegetarian says
These would be PERFECT on a gratin, Suzanne!!!
Norma Chang says
I like this idea very much, great idea, thanks.
laurasmess says
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
mjskit says
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!
Kelly @ hidden fruits and veggies says
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!
Rachael@AnAvocadoADay says
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.
Choc Chip Uru says
Truffle salt sounds so classy, I bet it would really add to the flavour of these already delicious crispies 😀
Cheers
Choc Chip Uru
Terra says
This is a perfect salad topper, and so delicious! What a fun recipe idea! Yum, Hugs, Terra
sallybr says
What a fantastic idea! Love this…. love it!