“Quinoa Crispies” is a 2-ingredient recipe that upgrades any meal

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I follow recipe developers like some people follow baseball players. I have my favorite heavy hitters, fire pitchers, and upstart rookies whose latest recipes never fail to thrill me. One of my favorites is Justin Doiron, known as @justine_snacks on Instagram.

Justin's calm videos are extremely comforting. I love the way she approaches ingredients in creative ways, and her recipes have become new classics for me, forever saved in my Instagram saved tab.

So, when I first saw Justin make crispy quinoa in a reel that garnered over two million views, I knew I had to try it. I'm a quinoa lover, and the idea of ​​using this super green in a new way was so exciting. Now, I couldn't imagine a week going by without this versatile, healthy crunchy topping, which I lovingly call “Quinoa Crispies.”

Texture is very important to me, so I like to add crunchy things to my food. Bonus points for added nutritional value, like chopped nuts and seeds. Justin's Crunchy Quinoa excels on both fronts: a satisfying crunch, plus protein and fiber.

How to Make Crispy Quinoa

Making crispy quinoa is so easy that once you try it, you've basically mastered it.

Add cooked quinoa (any color) and olive oil, plus a pinch of salt. A good ratio is one cup of cooked quinoa and two tablespoons of oil. Spread the quinoa on a parchment-lined baking sheet, and pop it into an oven preheated to 375°F.

Bake for about 25 minutes, stirring well every eight to 10 minutes. On the last stir, add your spices, and mix well to make sure the flavor is evenly distributed. I usually opt for the plain version, but if I want to use crispy quinoa for something special, I adjust the seasoning to fit the dish. Some of my favorites are lemon zest, ranch dressing, finely grated Parmesan cheese, and/or chili oil for savory use and, for sweet dishes, warm honey or maple syrup.

Allow the quinoa to cool before packing in an airtight container. It lasts up to two weeks in my pantry, but honestly, it rarely makes it that long. I go through it so quickly!

Just Recipes / Stephanie Ganz


Tips for making crispy quinoa

I've made crispy quinoa countless times and here are some things I've learned:

  • Quinoa.: You can use any kind of quinoa. I usually use three colors because I like the way it looks, but white, red or black can be made just as well.
  • Add final seasoning.: Wait until the end of baking to add any spices as they may burn if you add them at the beginning.
  • Use flavored oil.Play around with flavored oils instead of olive oil to add more flavor. If you are using flavored oil, consider lowering the oven temperature to 325°F or 350°F and increasing the cooking time. Flavored oils sometimes have a low smoke point, which makes them bitter when the temperature is too high.

Ideas on how to use crispy quinoa

My favorite way to use crispy quinoa is as a topping for a cottage cheese bowl with sliced ​​avocado, cherry tomatoes, a drizzle of balsamic vinegar, and a handful of crispy quinoa. I could eat it every day, and if you ask my family, I absolutely do.

I also love topping the salad with crispy quinoa. It provides a crouton crunch, but better than that, it makes a great choice to finish off a big leafy salad or even a Caesar salad.

Also, having grown up in the South, casseroles have always been a big food group for me, and swapping out the crispy quinoa for the usual crumbled cracker topping is part of my ongoing quest to make these comforting classics a little healthier. Feels like a great choice.

Let's not forget the sweets. Crispy quinoa sweetened with maple or honey is a great foil for fruit and granola for a bowl of yogurt or even a scoop of ice cream. Yes, quinoa on ice cream. believe it.

Just Recipes / Stephanie Ganz




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