How to Make Crispy Quinoa - The Real Recipes (2024)

Crispy Quinoa is a simple way to add crunchy plant-based protein to salads, grain bowls and even oatmeal. It’s surprisingly easy to turn tender cooked quinoa into a crispy, nutty flavored topping.

If you’ve never had crispy quinoa, you have to give it a try! It’s one of my favorite ways to eat quinoa and is a crunchy and delicious topping for salads and grain bowls. Sometimes I just snack on crisp quinoa by the spoonful and even my kids like to munch on it, especially when it’s freshly made. But one of my favorite things about crispy quinoa is that it can stay crispy in the refrigerator for several days, meaning you can make some on Sunday and enjoy it on your lunch salads or morning oatmeal all week long.

Crisp quinoa has a nutty, toasty flavor and a crisp and crunchy texture similar to panko breadcrumbs. It goes incredibly well on our Arugula and Crispy Quinoa Salad with Preserved Lemon Vinaigrette or even our Arugula and Pear Salad with Spiced Pecans. Making homemade crispy quinoa is a great way to pack in the protein to our Strawberry and Goat Cheese Salad or our Carrot and Pea Shoot Spring Salad.

Ingredients that Matter

Making this recipe requires some basic ingredients, plus there’s plenty of room for add-ons. Here are the ingredients you’ll need for this recipe:

• Quinoa. This recipe calls for dried quinoa and it includes cooking instructions for light and fluffy cooked quinoa. You can, of course, use leftover cooked quinoa to make crispy quinoa. Use any color of quinoa you’d like.
• Olive Oil. There are two methods for making crispy quinoa and both require a bit of olive oil. Pan-frying the cooked quinoa requires a bit more oil compared to baking.
• Water. Use regular tap water to cook the dried quinoa. You could, if desired, cook the quinoa in vegetable broth.
• Salt. A big pinch of salt sprinkled over the crispy quinoa is strongly recommended. Use a fine granular salt like table table for more even coverage.

See recipe card for quantities.

Instructions

Here I’ll show you two methods for turning cooked quinoa into a delicious crispy topping or snack:

Start by cooking dried quinoa in water. The ratio is 2 parts of water to 1 part of quinoa. Bring the water to a boil then add the quinoa and stir. Reduce the heat to maintain a low simmer and cook, covered, until the quinoa is just tender, 10-12 minutes.

Once the quinoa is tender, leave the lid on for 15 minutes then fluff with a fork. At this point you can proceed with the next step or cool to room temperature and store in an airtight container for up to 4 days.

To crisp quinoa in the oven, preheat the oven to 400F and line a baking sheet with parchment paper. Spread the cooked quinoa in an even layer on the prepared baking sheet and allow to cool while the oven preheats (you can skip this step if the quinoa was cooked ahead). Drizzle with about 1 tablespoon of olive oil and toss.

See Also

One-Pan Mexican Quinoa (Vegan, Gluten-Free)Quinoa Spanish Rice (Healthy, Grain Free Recipe) - The Simple Veganista30-Minute Quinoa BurgerVegan Quinoa Patties (Crispy Veggie Cakes)

Cook the quinoa until golden brown and crispy, about 20 minutes. Be sure to stir the quinoa halfway through cooking and note that the ends may brown before the middle, so stir from the outside of the pan to the inside. Once golden brown, remove from the oven and sprinkle with salt.

To make crispy quinoa in a skillet, start by ensuring the cooked quinoa is cooled to room temperature then heat 2 tablespoons of oil over medium heat in a large non-stick skillet. You can make this recipe in a stainless steel skillet, just note that there’s a greater chance the quinoa will stick. Add the quinoa to the hot oil and cook, stirring occasionally, until the quinoa is golden brown and crispy, about 10 minutes. You’ll know you are just about done when the quinoa starts to pop like popcorn. It’s important not to cook the quinoa on too high of a heat or it could burn.

Once crispy, sprinkle with salt and toss well to coat. Transfer the golden brown quinoa to a serving plate and enjoy.

Hint: Both methods work well, though note that pan-frying results in more individual pieces of crispy quinoa while baking produces more clusters of quinoa. I like both methods, but I tend to pan-fry because it’s faster.

Substitutions

This recipe has plenty of room for additions, but in terms of substitutions, there isn’t all that much you can swap in. However, here are some suggestions:

• Oil – You can make this recipe without oil by baking the quinoa, though it won’t be as crispy as with a bit of oil drizzled on top. You can use any oil you like and, if baking, you can even use cooking spray instead of oil.
• Vegetable Broth – If you want a more flavorful quinoa, try simmering it in vegetable broth instead of water.
• Seasoning – Don’t stop with just salt, you can add any spice you’d like. Try a big pinch of chili powder, chili-lime seasoning, cumin, onion powder, garlic powder, ranch seasoning, or even our Homemade Chicken Taco Seasoning.

Serving Suggestions

So now that you’ve made delicious crispy quinoa, what should you do with it? First, just snack on it! Quinoa is packed with plant-based protein and has a good amount of fiber, meaning it’s (relatively) guilt free! Once you’ve snacked on it, try using it with these recipes:

• Brussels Sprouts Salad with Bacon and Fig Dressing
• Crispy Prosciutto, Blueberry and Blue Cheese Salad
• Romaine Wedges with Buffalo Blue Cheese Dressing
• Beet and Arugula Salad with Goat Cheese
• Lentil and Red Pepper Soup
• Easy Cherry Tomato Soup
• Hearty Red Cabbage Soup
• Sautéed Spiced Carrots with Pistachios
• Sauteed Delicata Squash with Crispy Sage

Equipment

For this recipe you’ll need with a baking sheet like this Nordic Ware Baker’s Delight Set. If you want to make this recipe in a skillet, I recommend a nonstick skillet like this HexClad Hybrid Nonstick Frying Pan.

Storage

Leftovers should be stored in an airtight container in the refrigerator for up to 4 days. It should stay crispy even in the refrigerator, but if you want liven it up a bit, try toasting the cold quinoa in a skillet (nonstick or stainless steel) until hot and crispy. I do not recommend freezing leftover crispy quinoa.

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