Crispy Quinoa

Easiest topping to make, whose flavor variations knows no limits: you can make it sweet or savory by tossing it with whatever spices and herb your stomach desires, drizzling or spraying with flavorful oils, and folding into any sort of meal.

This is so easy: cook quinoa, spread cooked grains on a baking sheet, toss with seasonings and roast until crackling and crisp. Use them on salads, parfaits, desserts, pasta, or anywhere you’d like crunch. I think of them as a toasted nuts. If you do use oil, watch them cooking closely as you don’t want it to burn.

Crispy Quinoa

2 cups cooked, salted quinoa (strained of any water)

1-2 tablespoons of seasonings of choice

Seasonings: salt, truffle salt, cinnamon, nutmeg, vanilla powder, garlic powder, cumin, curry, turmeric, coconut oil, chili, paprika, oil sprays (coconut, olive oil), etc.

Heat oven to 350F. Line a baking sheet with parchment paper. Spread quinoa, breaking up clumps with your hands. Sprinkle seasoning, toss to combine. Spread once more in an even layer.

Bake, tossing once or twice. Grains should being to dry out and become crisp, anything from 15-30 minutes. Keep an eye out until desired crispyness is achieved: exact time will also depend on whether you use oil, and how wet the quinoa is.

Use immediately, or cool and store in airtight container in fridge for a week.