I love anything crispy or crunchy, which might explain why I sometimes hit the tortilla chips a little too hard. But recently I discovered a healthy way to get the texture I crave that doesn’t require a trip down the chips aisle: crispy quinoa! Though it may sound fancy, this protein, fiber, vitamin, and mineral-rich snack is simply cooked quinoa drizzled with a bit of oil and toasted until golden and crunchy. It can be made either savory or sweet and is easy to make on the stovetop or in the oven. If I happen to have leftover quinoa from a Mediterranean Bowl or Quinoa Salad, it’s a good bet this is how I will use it up. Once you’ve got a supply of this stuff on hand, you’ll be using it like magic fairy dust, adding it to breakfasts, sides, and soups. I’ve found it’s a great gluten-free replacement for croutons on a salad (namely my Snap Pea Salad with Crispy Quinoa), and better than granola on my morning yogurt and fruit bowl. You might even find yourself snacking on it plain!
Ingredients for Crispy Quinoa
Crispy Quinoa also lends itself to dozens of flavor combinations, from spicy to sweet. Here’s what you’ll need to make it:
Quinoa: With a nutty taste and fluffy texture, quinoa is known for its excellent nutritional profile. It is rich in protein, fiber, and various vitamins and minerals. Extra virgin olive oil: A mild, fruity flavored oil like our Arbequina from California would be a good choice here. Kosher salt makes everything taste more vibrant. Spices: You can use whatever spices you like to flavor the quinoa. See” The Best Crispy Quinoa Seasonsings” later in the post.
How to Make Crispy Quinoa
The standard recipes for cooking quinoa typically recommend using more water than I think is necessary, producing a mushy or even water-logged result. For the fluffiest quinoa that is perfect for making salads or Crispy Quinoa, I recommend the ratio below.
Step 1: Cook and Cool the Quinoa (or use leftover quinoa)
Simmer the quinoa: Combine 1 cup quinoa with 1½ cups water in a small saucepan with a tight-fitting lid. Bring to a boil and reduce heat to a simmer. Cover and simmer until water is absorbed, 13-15 minutes. Steam the quinoa: Remove from heat, cover with a towel, and let quinoa steam for 10 minutes. Fluff with a fork, then allow to cool fully (spread onto a large plate or sheet tray to speed this up).
To Make Crispy Quinoa in the Oven
Get ready: Preheat oven to 375°F. Spread 2 cups cooled, cooked quinoa on a rimmed sheet pan and toss well with 1 tablespoon extra virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon Aleppo pepper, cinnamon, or another favorite spice (see recommendations below). Bake: Bake in the hot oven, turning with a spatula every 10 minutes or so, until golden brown and crispy, 25-30 minutes.
To Make Crispy Quinoa on the Stove
Get ready: In a large skillet, 2 cups cooked and cooled quinoa, 1 tablespoon olive oil, 1/4 teaspoon salt, and the spice of your choice (see recommendations below). Stir until quinoa is well-coated. Toast: Place the skillet over medium-low heat and cook, stirring frequently with a wooden spoon until the quinoa is golden brown, 20-25 minutes. Let cool completely before using.
Should I Rinse Quinoa?
These days most quinoa has been pre-rinsed, which removes the bitter taste. Check the package for this information to save yourself from this extra step! Quinoa is coated with saponins, a natural compound that helps the plant protect itself from predators. Some people find the flavor of saponins bitter, or even soapy, which is why the standard advice has always been to rinse quinoa off before cooking. If you buy quinoa from the bulk section, rinsing might be a good idea, especially if you are sensitive to bitter flavors. Personally, I don’t bother rinsing quinoa, and find the slightly bitter flavor appealing.
Best Crispy Quinoa Seasonings
Feel free to play around with the spices. While I usually keep it simple, there’s a whole world of possibilities in your spice drawer. Here are some ideas, many of which can be found at our spice shop:
For a spicy kick: Cayenne, ancho chile pepper, Smoked Spanish Paprika, Aleppo pepper, Urfa biber, or freshly ground black pepper Middle Eastern: Finely ground Za’atar, sumac, or Baharat Sweet: Ground cinnamon, cardamom, allspice, or ras el hanout
How to Use Crispy Quinoa
This is where you can get creative! As soon as I made crispy quinoa for the first time, I was looking around my kitchen to see what I could sprinkle it on. For breakfast, I love cinnamon-flavored Crispy Quinoa on top of yogurt drizzled with this summery Berry Compote. I’ve even sprinkled in on apple slices dipped in peanut butter! It’s also a great way to add crunchy texture to White Bean Shakshuka, or vegetable sides, like our Roasted Vegetable Salad, Oven Roasted Carrots with Sumac, or possibly my favorite, Mediterranean Brussels Sprouts Salad. I also find it adds a nice contrast with a pureed soup like this creamy Cold Tomato Soup or our comforting, healthy Turkish Lentil Soup.
How to Store Crispy Quinoa
Transfer Crispy Quinoa to an airtight container and store it at room temperature for up to a week. Browse all Mediterranean RecipesVisit Our Shop
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