Crispy Quinoa
Crispy quinoa adds a nutty crunch to salads, grain bowls, and roasted vegetables. Cooked in chicken stock and baked with olive oil, it’s a simple topping with lots of flavor.
Servings: 1 cup
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
Serving: 2tablespoons | Calories: 130kcal