Crunchy Roasted Quinoa
Transform cooked quinoa into a crispy, nutty topping for salads, bowls, and snacks with this easy oven-roasted method!
Equipment
- Fine Mesh Sieve
- Saucepan
- Baking Sheet
- Oven
Ingredients
Crunchy Quinoa Base
- 1/2 cup quinoa uncooked, rinsed well
- 3/4 cup water or vegetable broth
- 1 tbsp olive oil optional, for toasting
- 1/4 tsp salt optional
Instructions
- Rinse quinoa under cold water in a fine mesh sieve to remove bitterness.
- Optional: Toast quinoa in a dry skillet (or with a bit of olive oil) over medium heat for 5-7 minutes until golden and fragrant.
- In a saucepan, combine toasted quinoa with 3/4 cup water or broth. Bring to a boil, then reduce heat and simmer uncovered for 10-12 minutes until liquid is absorbed.
- Spread cooked quinoa on a baking sheet and let cool for 10 minutes to release steam.
- Preheat oven to 350°F (175°C). Roast quinoa for 15-20 minutes, stirring halfway through, until dry and crispy.
- Let cool and store in an airtight container. Sprinkle over salads, soups, smoothie bowls, or enjoy as a snack.
Notes
For extra flavor, toss quinoa with your favorite seasonings like cinnamon for sweet or paprika for savory before baking. Store cooled crunchy quinoa in a sealed jar for up to 1 week.