This easy oven-roasted crispy quinoa adds plant-based protein and satisfying crunch to everything from salads to desserts. Made with white quinoa and olive oil, it’s light, golden and ready in minutes.
Course Breakfast, Dessert, Snack
Cuisine American
Cooking Style Easy, vegan, Vegetarian
Diet and Health Healthy
Ingredient quinoa
Prep Time 5 daysd
Cook Time 20 minutesmins
Time to cook and cool quinoa 1 hourhr
Servings 8-10 servings
Calories 55
Author Amy Reiley
Equipment
1 Baking sheet*see notes below for using parchment paper
Ingredients
1cupcooked and cooled white quinoa(made from 1/2 cup dry quinoa)
1tbspolive oil
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Instructions
Cook and cool 1/2 cup of dry quinoa according to package instructions. (This will yield 1 cup of cooked quinoa.)**
Preheat the oven to 375 degrees.
Spread out your cooked and cooled quinoa as evenly as possible across your baking sheet.
Toast the quinoa in the oven for 10 minutes to dry it out a bit.
Remove quinoa from the oven. Stir in the tablespoon of olive oil and spread the quinoa out as evenly as possible again.
Cook for an additional 10 minutes. If quinoa is not golden, return it to the oven for 1-2 additional minutes.
Allow the quinoa to cool before moving to an air-tight container for storage.
Notes
*For quicker cleanup, you can line the baking sheet with parchment paper. But the quinoa doesn't usually stick to most trays, so cleanup is quick even if you don't line the baking sheet.**The quinoa can be cooked a day in advance and stored in the refrigerator using an air-tight container. If you want to experiment with flavor, you can try using a different type of quinoa, such as red or black. These types of quinoa have a more pronounced, earthy flavor but they add fun color to any dish.