Here’s a clever way to turn quinoa into tasty crispy crumbs. They pack more nutrition than breadcrumbs and are naturally gluten-free. Bake up a batch and you’ll see why we love to have them on hand. These are easy to make in just a few steps:
1 Cook quinoa as usual — combine 2 cups of water in 1 cup quinoa in a medium saucepan. Bring it to a rapid simmer, lower the heat and cook for 15 minutes, or until the water is absorbed. For more flavor you can add a vegan bouillon cube to the water or use vegetable broth instead.
2 While the quinoa is cooking, heat the oven to 400° F.
3 Spread the cooked quinoa on a parchment lined roasting pan and put it in the center of the oven. Stir the quinoa up every five minutes or so, so that it bakes evenly — it browns more quickly along the edges.
4 Bake for about 25 minutes, or until the quinoa is golden brown and crispy. Don’t overbake, because it crisps up as it cools.
5 Once it’s completely cooled, use what you’d like, then store whatever you don’t use in a covered container in the fridge.
Some ways we like to use it:
- Crispy quinoa crumbs make salads more exciting, below.
- Green vegetables get some serious crunch with crispy quinoa crumbs, as shown at top.
- Use crispy quinoa crumbs to top casseroles — sprinkle them on after the casserole bakes.
- They’re also great for topping simple pasta dishes.
Photos by Evan Atlas.
- Here are more ways to use quinoa.
- And here are more of our favorite vegan food hacks.
2 Comments
Ellen Kanner
February 20, 2017 at 11:53 amOh, I love this idea — it gives a nutrient-dense makeover to a classic Portuguese dish called migas http://huff.to/2hr3HR0. Greens and quinoa, what’s not to love?
Lynda Birch
February 21, 2017 at 2:14 pmThis looks like a great idea. Lately, I”ve been roasting quinoa in a dry, non-stick pan and then adding it to muffins, cookies and quick bread recipes. This adds some crunch without the fat of nuts. I hadn’t thought about adding it to veggies or salads but will give it a try.