Description
This Crispy Quinoa recipe offers a delightful twist on traditional quinoa by cooking it to tender perfection and then crisping it up in a skillet for a golden, crunchy texture. Flavorful with cumin, paprika, and a hint of lemon juice, this versatile dish can be served as a delicious side or a topping for salads and grain bowls.
Ingredients
Scale
Quinoa Preparation
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth (for cooking quinoa)
Crisping and Seasoning
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon cumin (optional)
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional, for extra flavor)
- Fresh parsley (for garnish, optional)
Instructions
- Cook the quinoa: In a medium saucepan, combine rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes until the liquid is absorbed and quinoa is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork to separate the grains.
- Prepare the quinoa for crisping: Spread cooked, fluffed quinoa out on a large baking sheet or shallow tray. Allow it to cool to room temperature for about 10 minutes to dry out slightly, which helps create a crispier texture.
- Crisp the quinoa: Heat olive oil in a large skillet over medium-high heat. Add quinoa, spreading it evenly in the pan. Cook without stirring for 5-7 minutes so the bottom crisps up nicely. Then flip quinoa in sections and continue cooking for another 5-7 minutes until golden and crispy.
- Season the quinoa: Sprinkle cumin, paprika, salt, and pepper over the crispy quinoa. Toss gently to combine all the flavors. Optionally, add a squeeze of lemon juice for brightness.
- Serve: Remove from heat and garnish with fresh parsley if desired. Serve warm as a side dish or use as a crunchy topping over salads, grain bowls, or roasted vegetables.
Notes
- Rinsing quinoa before cooking removes bitter saponins for better flavor.
- Allowing quinoa to dry after cooking is key to achieving crispiness in the skillet.
- Use vegetable broth instead of water for a richer flavor.
- Adjust spices according to your taste preference or omit cumin if you prefer.
- This recipe is vegan and gluten-free by default.
