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Why I Love Crispy Quinoa
For me, a good salad has to have some element of “crunch,” and crispy quinoa is a simple way to add it. Seriously, you cook quinoa in chicken stock to build up the flavor a bit, then add some olive oil and salt. While it’s baking in the oven, the already-cooked quinoa dries out, becoming lightly toasted and crisp. Then, it’s ready to sprinkle over all sorts of meals.
Here’s what’s to love:
- A simple flavor profile that works with a variety of dressings (if you’re adding it to a salad).
- Only 4 ingredients needed!
- The oven does most of the work. Just stir every 10 minutes.
Crispy Quinoa Ingredients
The best part: you only need 4 ingredients to make this quinoa recipe:
- Chicken stock – Adds savory flavor while the quinoa is cooking. You can also use a vegetable stock for a vegetarian version.
- Kosher salt – Start with a pinch, depending on how salty your stock is.
- Quinoa – Measure the quinoa dry. If the package calls for rinsing, rinse and drain before cooking.
- Olive oil – Coats the cooked quinoa to help it crisp in the oven.
The full amount of each ingredient can be found in the recipe card below.
How to Make Crispy Quinoa
There are only 3 steps to make this recipe:
Step 1: Cook the quinoa – Combine the chicken stock and a pinch of salt and bring to a boil over medium heat. Add the quinoa, reduce the heat to a simmer. Then, cover and cook until tender and the stock is absorbed, 18-24 minutes.
Step 2: Spread the quinoa – Remove the quinoa from the heat, then stir in the olive oil. Spread it in a thin, even layer on a parchment-lined baking sheet, breaking up any large clumps.
Step 3: Bake – Bake in a preheated 375°F oven for 35-45 minutes, stirring every 10 minutes, until slightly dry and beginning to crisp. Remove from the oven and let cool on the baking sheet. The quinoa will crisp further as it cools.
Recipe Tips
- Give it room – A thick layer holds moisture and slows the crisping process. Make sure to spread the quinoa thinly again after each stir.
- Stir from the edges inward – The edges can brown faster than the center, so move the quinoa around for even baking.
- Check a cooled spoonful – Let a small amount cool briefly before tasting to test the level of “crunch.”
Follow These Tips
Serving & Storage
Serving – Sprinkle over any salad that needs a bit of texture, grain bowls, roasted vegetables, or even a creamy soup just before serving to ensure the quinoa stays crisp.
Storage – Let cool on the baking sheet, then transfer to an airtight container and refrigerate for 3-4 days. Refrigerate within 2 hours of cooking. To refresh the texture, stir in a dry skillet over medium-low heat until hot and crisp.
Frequently Asked Questions
Yes. Start with plain cooked quinoa, but skip the cooking in stock step, and toss with olive oil. Then spread it thinly on a parchment-lined baking sheet and bake as normal. Begin checking it earlier in the baking time, since leftover quinoa can tend to be drier. For the best texture, use it within 3-4 days of when it was originally cooked.
More Topping Recipes
Have I Convinced You to Make This Recipe?
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Crispy Quinoa
Ingredients
- 2 cups chicken stock
- kosher salt
- 1 cup quinoa
- 2 tbsp olive oil
Instructions
- Cook the quinoa: Bring the chicken stock and a pinch of salt to a boil over medium heat. Add the quinoa and turn the heat down to a simmer. Cover and cook until the quinoa is tender and has soaked up the water, 18-24 minutes.2 cups chicken stock, kosher salt, 1 cup quinoa
- While the quinoa is cooking, preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Spread: Remove the quinoa from the heat, add the olive oil, and stir to combine. Spread the quinoa in an even layer on the prepared baking sheet.2 tbsp olive oil
- Bake in the preheated 375°F oven, stirring every 10 minutes, until the quinoa is slightly dry and beginning to crisp, 35-45 minutes. Remove and allow the quinoa to cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Henry Wortock
