Crispy Quinoa

Crispy Quinoa (Quinoa Crisps) is a healthy, easy-to-make, plant-based snack, crunchy topping, tasty cereal, and really anything else you want it to be. Made without oil, it's essentially one ingredient, and you can change it up with all sorts of flavors.

Here's the thing, not everybody enjoys quinoa. (GASP!)  I'm hoping to change that for a few folks with this tried and true, delicious crispy quinoa recipe.

When you make Quinoa Crisps, you change cooked quinoa from soft and sometimes a bit bitter, to super crunchy with a delicious earthy, nut-like flavor.

From the time the quinoa finishes cooking in water, to the time it comes out of the oven after baking, it undergoes a major transformation.

Ingredient (Just One!)

Above: Dry uncooked red quinoa.

There is just one ingredient for protein-packed crispy quinoa -- quinoa! (Well, and water, which for a bit more flavor, you can substitute with vegetable broth or stock if you'd like.)

Quinoa - Quinoa is a protein-rich, gluten-free seed that's often classified as a grain. Use any color you like, red, white or black, or a mix of the three. (There are said to be hundreds of varieties, but these are the three you'll see in stores.)

How to Make Quinoa Crispy

The short version: Cook the quinoa, spread it on a parchment-lined baking sheet to air dry for 10 minutes, then bake at 375°F for about 35 minutes, stirring halfway, until golden and crunchy.

- Cook ½ cup of dry quinoa in 1 cup of water. Bring it to a boil, cover and simmer until all of the water has been absorbed.

- Then add the quinoa to a parchment-lined baking sheet in a thin even layer and let it air dry for about 10 minutes. (If you'd like, sprinkle it with salt and pepper now, while it's still damp, so it sticks.)

- Place the baking sheet in a preheated 375°F oven and bake until golden and crispy. This should take about 35 minutes. (It will shrink during this process.)

Recipe Tip: I love that this recipe doesn't need any oil -- however, it's the slightest bit crispier if you drizzle a little on top before you roast it. You can use any oil you'd like, though I recommend extra virgin olive oil or avocado oil.

- At the halfway point, use a flat-bottomed spatula to flip and move around the quinoa.

- Leave it on the baking sheet to cool to room temperature before using it.

Recipe Tip: If you're using red or black quinoa, it will be harder to detect when it's golden, so just remove a bit from the baking sheet, let it cool and taste. It should be very crunchy when it's done.

Stovetop Method (Faster)

If you'd rather skip the oven, you can make crispy quinoa on the stovetop in about 10 minutes, with a little oil.

• Cook the quinoa as directed. Spread it out on a clean, dry kitchen towel in a thin, even layer, and gently press it with paper towels to blot as much moisture as you can.
• Add enough olive oil to coat the bottom of a large skillet (about 2 to 3 tablespoons) and place it over medium-high heat.
• Once the oil is very hot, add the quinoa. It should sizzle. Cook, stirring from time to time, until it starts to pop a bit and is very crispy, about 10 minutes. (The time will vary with the size and thickness of your pan.) Season with salt and pepper.

Quinoa Measurements: Dry vs. Cooked vs. Crispy

• ½ cup of dry quinoa = approximately 1 ¾ cups cooked quinoa.
• 1 ¾ cups cooked quinoa = approximately 1 cup crispy quinoa.

Uses for Crispy Quinoa

The possibilities are almost endless . . .

• It's a fabulous snack. Just put it in a bowl and serve! (See Variations below for a sweet and savory version.)
• Use it as a crunchy quinoa topping for soups, salads, yogurt and even ice cream. (When we look for crunchy salad toppings, we're usually thinking about nuts or croutons -- which is why this unexpected ingredient will wow everyone.) It's especially delicious on Fall Squash Soup, Carrot Soup and Apple Cranberry Salad.
• Add nutrients to your rice by topping it, or mixing it with the quinoa.
• Sprinkle it over roasted vegetables like oven charred broccoli or Smashed Cauliflower.

Variations of Quinoa Crisps

You can flavor crispy quinoa with all sorts of ingredients. In this oil-free recipe, for the seasonings to "stick" to the quinoa, they should be mixed into the quinoa right after it's cooked and still damp, before it's roasted.

• Spicy version. Add ¼ teaspoon ground chipotle or cayenne chili powder, ½ teaspoon ground cumin and ½ teaspoon kosher salt. This is excellent on salads and soups.
• Sweet version. Add 1 tablespoon maple syrup and ½ teaspoon ground cinnamon. This is a fantastic cereal -- just add milk and a spoon. 😉

How long will it keep?

Quinoa crisps are best within 24 hours, but they'll stay good for a few days in a tightly sealed container at room temperature. If they lose some of their crunch, spread them on a baking sheet and pop them in a 375°F oven for a few minutes to re-crisp them.

I don't recommend refrigerating or freezing, as they will lose their crunch.

More Delicious Quinoa Recipes

I hope you find crispy quinoa as fun and tasty as my family and I do.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.