Crispy Quinoa
Servings
6Serving size
about 3 TablespoonsThis recipe can easily be multiplied and makes good leftovers. Keep tightly covered at room temperature. Lasts about a week.
Ingredients
| 2 cup Water |
| 1/2 cup Quinoa, uncooked |
| 1/4 tsp. Salt |
Instructions
When the water boils, add the quinoa and salt. Reduce the heat to a high simmer.
Partially cover the pan and cook until the water is almost evaporated. Stir occasionally. When the quinoa is done, turn off the heat and cover.
After about 5 minutes, remove the quinoa to a large mixing bowl. After it has cooled, spread the quinoa thinly on a cookie sheet.
Let the quinoa dry on the cookie sheet for 2 hours at room temperature.
Preheat the oven to 325°F.
Place the cookie sheet in the oven and toast the quinoa for 30 minutes. About every 7 minutes gently stir the quinoa and re-spread it so that it remains a thin layer.
Cool on the cookie sheet, then store in a tightly sealed container.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This Crispy Quinoa has a similar texture to the well-known Grape-Nuts® cereal, with a great nutty quinoa flavor (even though they are not nuts).