Healthy Crispy Quinoa
This crispy quinoa recipe is a crunchy, oil-free, plant-based snack or topping made from just one ingredient. Packed with protein, fiber, and essential minerals, it’s an easy way to add flavor, nutrition, and texture to salads, soups, and breakfast bowls.
Equipment
- 1 sheet pan
- 1 piece parchment paper
- 1 small saucepan with lid
- 1 Spatula
Ingredients
- 1 cup water
- ½ cup quinoa dry (any color or mixed)
Instructions
- Preheat and Prepare the Baking Sheet: Begin by setting your oven to 375°F (190°C) so it’s hot and ready when you need it. While the oven warms up, line a standard sheet pan with parchment paper. This step is important because parchment prevents the quinoa from sticking during roasting, ensures even cooking, and makes cleanup effortless. Set the prepared pan aside until the quinoa is ready to be spread.
- Cook the Quinoa Until Tender: In a small saucepan, combine ½ cup of dry quinoa with 1 cup of water. Place the pot on the stove over high heat and bring the mixture to a steady boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and allow the quinoa to simmer gently. Cook for about 15 minutes, or until all the water has been fully absorbed and the quinoa looks fluffy with little tails (germ rings) visible on each grain. This cooking step ensures the quinoa is tender and ready for roasting.
- Spread Out and Air-Dry: After cooking, carefully transfer the warm quinoa to your prepared parchment-lined baking sheet. Using a spatula, spread it out as evenly and thinly as possible. Try to create a single, flat layer so the quinoa crisps up evenly during roasting. Don’t worry if some grains clump together—these small clusters will turn into extra crunchy bites. Allow the quinoa to sit on the counter and air-dry for about 10 minutes before placing it in the oven. This short drying time helps remove excess steam and prevents sogginess.
- Roast Until Golden and Crisp: Place the baking sheet on the center rack of your preheated oven. Roast the quinoa for about 35 minutes, or until it turns lightly golden and becomes crisp. The exact time may vary depending on your oven and the color of your quinoa. If using red or black quinoa, keep in mind that it won’t show a golden color as clearly as white quinoa. To check for doneness, remove a small spoonful from the pan, let it cool for a minute, and taste it—it should be completely crunchy with no chewiness left.
- Cool Thoroughly Before Storing: Once the quinoa is perfectly crisp, remove the sheet pan from the oven and place it on a heat-safe surface. Allow the quinoa to cool directly on the pan for about 10 minutes. Cooling is crucial because it allows the quinoa to firm up and reach maximum crunch. After cooling, transfer the crispy quinoa into a clean, airtight container or jar with a lid. Store at room temperature for up to 24 hours to maintain its crunchiness.
Notes
- Use any quinoa variety (white, red, black, or tri-color). White quinoa will roast to a more visible golden shade, while darker quinoa varieties may require a taste test to check crispness.
- The air-dry step helps remove extra steam and is essential for crunch—don’t skip it.
- Spread the quinoa in a thin, even layer to ensure consistent crisping.
- Crispy quinoa is best enjoyed within 24 hours for maximum crunch.
- For extra flavor, you can season the quinoa with spices or herbs after roasting.
