Crispy golden crunchy Quinoa Crispies! This easy crispy quinoa is perfect for adding crunchy texture and nutty toasty flavor to all kinds of sweet and savory meals. Keep some handy in the pantry so it's ready to sprinkle on everything from salads to soups and smoothie bowls!
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I am loving these Quinoa Crispies! First created for my Crispy Quinoa Kale Salad, but very deserving of their own post because they are so multi-purpose.
They keep well in a container in the pantry for a couple of weeks, so once you’ve made a batch you can have them on hand for all your meal-topping and snacking needs.
You can sprinkle them on just about anything for a textural boost. Think salads, bowl meals, soups, pasta dishes, casseroles, fruit, oatmeal, ice cream, smoothie or yogurt bowls, etc. I just love them scattered over creamy soups like my Broccoli Almond Soup instead of croutons and on banana nice cream!
Not only do these golden crispies add amazing crispity-crunchy texture and a delicious toasty, nutty flavor, they also add an extra pop of protein to your meal!
Mel x
Ingredients
The ingredient list is short and simple:
- Cooked quinoa (such a great way to use up leftovers from another meal!)
- Olive oil.
- Salt.
Switch up the flavor of your crispy quinoa by using different oils. It's delicious with chili oil, truffle oil, herb, or garlic oil! You could also add ½ to 1 teaspoon of any dried spice that you like such as cumin, paprika, cinnamon, garlic or onion powder, pumpkin spice, curry powder, or za'atar.
Let's Make Quinoa Crispies!
Want to learn how to make crispy quinoa? Here's a quick visual walkthrough (see the recipe card for full details):
- Grab a metal baking tray. Pour on the cooked quinoa. Add the oil and seasoning then give it a toss to coat. Spread out in a thin even layer. For the best crispiness, I recommend not lining the tray.
- Bake until golden and crispy then cool on the tray before transferring to an airtight container.
Turn your sound up and listen to that crispy-crunchiness!👇
Recipe FAQs
I recommend using oil for the best results. I tried making it oil-free while testing the recipe and you don't get anywhere near the same golden, light, crispy crunchiness without oil. If you do try it yourself you will need to bake it a little longer, and I found that broiling it under a very watchful eye for a couple of minutes after baking really helped.
Recipe
Quinoa Crispies
Author:Ingredients
- 2 cups (180 grams) cooked & cooled quinoa
- 1 tablespoon olive oil
- ½ teaspoon fine sea salt
INSTRUCTIONS
- Preheat oven to 375°F (190°C). Pour the quinoa onto an unlined metal baking tray. Drizzle over the olive oil and sprinkle over the salt. Toss together really well with a clean hand, then spread out in a thin layer.
- Bake for 15 minutes. Toss, then bake for another 10 to 15 minutes until deeply golden and crispy.
- Leave to cool completely on the tray. They will get crispier as they cool. Once completely cool transfer to an airtight container and store at room temperature for up to 2 weeks.
NOTES
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