Oven Roasted Crispy Quinoa

Bottle filled with golden, crispy quinoa.

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Oven Roasted Crispy Quinoa

Crispy Quinoa two ways. Oven roasted crispy quinoa can be made sweet or savory as a gluten-free substitute for breadcrumbs in all your favorite recipes. This crispy quinoa will enhance recipes from salads to soups, casseroles to smoothie bowls and everything in between. Perfect for passover as it's naturally grain-free.

Prep Time5

Cook Time25

Cook Quinoa in Instant Pot10

Total Time35

Course: Condiment

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 78kcal

Author: Debra Klein

Equipment

Ingredients

1 cup dry quinoa or 3 cups leftover, cooked quinoa
2 tablespoon extra virgin olive oil

Savory Crispy Quinoa Spices

½ teaspoon coarse sea salt
½ teaspoon cumin
½ teaspoon paprika
½ tsp garlic powder
¼ teaspoon ground black pepper

Sweet Crispy Quinoa Spices

1 tblsp maple syrup
1 teaspoon ground cinnamon

Instructions

Preheat oven to 425 degrees.
Skip this step if you're using leftover or already cooked quinoa. Measure and rinse quinoa. INSTANT POT: add rinsed quinoa plus 1 cup water and cook on high pressure for 5 minutes, allow natural release. Stovetop: add rinsed quinoa to small saucepan with 1.5 cups water. Bring to a simmer and cook over medium-low heat for 15 minutes.
Evenly spread cooked quinoa onto a large rimmed baking sheet.If your baking tray isn't big enough to hold it all in one thin layer, then use 2 pans.
For Sweet Crispy quinoa: drizzle olive oil and maple syrup and then sprinkle cinnamon onto the quinoa.
For Savory Crispy Quinoa: drizzle olive oil and then sprinkle cumin, paprika, garlic powder, salt and pepper onto the quinoa.
Use two forks to combine everything and then spread quinoa out into one thin, even layer on the baking sheet.
Bake in preheated 425 oven for 10 minutes. Use the two forks again to stir everything up and then re-distribute evenly on the baking tray.
Bake for another 10-15 minutes until perfectly crisp, and totally dried out. Check at the 10 minute mark and stir to be sure quinoa that's in the corners doesn't burn.
Let crispy quinoa cool completely. Then you can store in an airtight container in the refrigerator for up to 2 weeks or use a freezer safe container and it will keep for 3 months in the freezer.

Notes

For Sweet Crispy Quinoa: omit sea salt, paprika, garlic powder and black pepper. Replace with ½ teaspoon cinnamon and 2 teaspoon maple syrup.

Nutrition information is based on one recipe producing 1.5 cups crispy quinoa and 1 serving being 2 tablespoons. Also, I could not separate nutrition information for the sweet version vs. the savory...so the calculation is a bit inflated.

Nutrition