If you have leftover quinoa, this is simple way to change its flavor and texture. You’ll learn how to make crispy quinoa without any oil and a tip to ensure your quinoa gets extra crispy.
How to make Crispy Quinoa :
It’s best to use previously refrigerated, cooked quinoa. In the refrigerator, the quinoa will have a chance to dry out a bit. If you use freshly cooked, hot quinoa, and try to roast it, the quinoa will continue to “steam” and become soggy and mushy.
However, if you are making a fresh batch of quinoa, here’s the best method :
Rinse and drain quinoa if buying from bulk bin. Quinoa has a natural coating called saponin that will taste soapy and astringent. Many packaged quinoa may have been “pre-rinsed”, which will save you an extra step.
In a small pot, add 1 cup quinoa + 1.75 cups water. The normal ratio for quinoa is 1 part quinoa: 2 parts water, but we’re looking for a slightly drier texture. This will make it easier for the quinoa to dry out while roasting to produce a crispy texture.
Bring to boil. Cover with lid, lower heat to lowest setting, cook 15 minutes.
Immediately uncover pot and spread out the quinoa on a baking sheet to let cool, and to let all the steam escape. Proceed below.
Make crispy quinoa without oil :
Preheat broiler and set rack to upper 1/3 position. Roast the quinoa for 5 minutes, stir quinoa and rotate baking sheet. Roast another 3 minutes, but check occasionally. The quinoa should be darkened, crispy but not burnt. Let cool a bit before tossing in the salad.
The quinoa can burn! Keep a watch on it. My burnt quinoa (still good, tasty, though)
My favorite brand of quinoa
Chosen Foods White Quinoa – 100% USDA Organic, certified Kosher. pre-washed and comes in a resealable bag. “Chosen Foods quinoa is sourced from the indigenous Aymara people of Bolivia. They are farmers of a unique variety of Quinoa called “quinoa royal” or “royal Quinoa”.
I get mine @Whole Foods Market in Los Gatos.
Ways to use crispy quinoa :
- Toss in salads
- Garnish soups
- Use in place of breadcrumbs
- Add to your morning cereal
- Sprinkle on ice cream
- Use in place of sesame seeds
- Eat with yogurt
- Crunchy topping on mac & cheese (Ana’s favorite)