Frying cooked quinoa in a bit of olive oil transforms it from slightly crunchy with an earthy flavor, to crispy with a nut-like flavor. It becomes the perfect, delicious garnish or snack.This is not what you think! Here’s the thing, not everybody enjoys quinoa. (GASP!) I think I’m going to change those folks today, though. You see I’ve found a way to raise quinoa to another level. A superior level.
I’ve always liked quinoa, but I must say, using this cooking technique I’m going to show you, I now love it!. And it’s ridiculously simple.
From the image above, you really can’t see what’s going on. It looks just like cooked red quinoa. Well, don’t let your eyes fool you. Let me explain . . . . from the time it finishes cooking in water, to the time it’s spooned it into a cute red and white bowl, it undergoes a major transformation. Each and every grain goes from soft and subtle to crispy and extremely flavorful.
It’s so delicious in this Citrus Roasted Vegetable Salad.It’s a garnish. It’s a side dish. It’s a snack.
Call it what you will — however, any which way, it’s an absolutely delightful savory treat that you won’t want to miss!
- ½ cup water
- ¼ cup dry red quinoa (it doesn't have to be red, but it's my favorite)
- about 2 to 3 tablespoons olive oil
- sea salt and freshly ground black pepper
- Pour the water into a small pot, place it over high heat, and bring to a boil. Add the quinoa, reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes.
- Lay a clean, dry kitchen cloth out on the counter and pour the quinoa onto it, trying to do so in a thin even layer. Gently press down on the cooked quinoa with a double layer of paper towels. Once it's fairly dry, add enough of the olive oil to coat the bottom of a large sauté pan, and place it over medium-high heat.
- Once it's very hot, carry the quinoa to the pan in the kitchen towel and carefully pour it in. It should sizzle when it hits the pan. Keeping the heat fairly high, stirring from time to time, cook until it begins to pop up a bit and it's quite crispy, about 10 minutes. (The time will vary depending on the size and thickness of the pan.) It's should almost be sticking to the bottom of the pan when it's done. Almost. Season to taste with salt and pepper. (Here's how.)