Crispy Quinoa Recipe

Step 1

Set the oven and prepare a baking sheet. Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.

Step 2

Cook the quinoa in water. Pour the water and quinoa into a small pot, place it over high heat, and bring to a boil. Reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes.

Step 3

Air dry. Use a spoon to get all of the quinoa out of the pan and onto the parchment-lined baking sheet. Then use a spatula to spread it out in as thin and even a layer as possible. (Don't worry if there are areas where it's sticking together into small clumps.) Set aside to air dry for 10 minutes.

Step 4

Bake. Place the baking sheet in the preheated 375°F oven and bake until slightly golden, about 25 minutes. (If you're using red or black quinoa, it will be harder to detect when it's done, so just remove a bit from the baking sheet, let it cool and taste. It should be very crunchy when it's done.)

Step 5

Cool and season. Let it cool on the baking sheet and then pour it into a storage container with a lid. Season to taste with salt and pepper. (Here's how.) Store in the container, tightly sealed at room temperature for up to 4 days or so.