If you’re looking for a high-protein, high-fiber addition to your meals that’s full of great texture, let me introduce you to crispy quinoa.

Crispy quinoa is easy to make, full of protein and fiber, has a delightful texture, and is incredibly versatile.

Crispy quinoa is made by taking cooked quinoa, drizzling it with oil (I prefer extra virgin olive oil), and roasting it in the oven until it becomes golden and crispy. It’s important to make sure the cooked quinoa is mostly dry before roasting it, which you can do by letting it cool completely.

Here’s how it works: toss 1 cup of cooked, cooled quinoa with 2 tablespoons of extra virgin olive oil and 1/4 teaspoon of fine sea salt. Spread it in a single layer on a parchment-lined baking sheet and bake at 375°F for 30 minutes, stirring every 10 minutes, until it’s golden brown and crunchy.

I generally make my crispy quinoa plain, but you can create various savory and sweet variations of crispy quinoa with endless flavor combinations to jazz up your home cooking.

Think of crispy quinoa as a blank canvas that can be added to any meal. You can sprinkle sweet crispy quinoa on top of breakfast bowls or use savory crispy quinoa as a topping for soups or salads. The result is light and crunchy, similar to corn nuts but with the added benefit of protein.

Crispy Quinoa Ingredients

To make crispy quinoa, you’ll need the following basic ingredients:

• 1 cup cooked quinoa (yes, it needs to be already cooked and cooled); learn how to make quinoa here
• 2 tablespoons extra virgin olive oil (or your preferred cooking oil)
• 1/4 teaspoon fine-grain sea salt (I use Real Salt), or 1/2 tsp Diamond Crystal kosher salt
• optional, add extra flavor with herbs, chili oil, or a natural sweetener of choice (see ideas below)

Optional Flavor Additions for Crispy Quinoa

To add extra flavor to your crispy quinoa, consider using different oils or adding finishing touches during the cooking process. The amount you’ll use will depend on how you want your quinoa to taste. Start small and add more as needed.

Here are some options:

• Infused extra virgin olive oil (such as garlic oil, herb oil or chili oil)
• Za’atar seasoning
• Dried herbs or spices such as thyme, coriander, cumin, or oregano
• Balsamic glaze
• Hot honey
• Lemon juice
• Maple syrup
• Cinnamon and baking spices

Feel free to get creative and experiment with different flavors!

Here are my top quinoa recipes if you need some inspiration for your crispy quinoa.

Crispy Quinoa FAQs

Why does the quinoa need to be cooked first?

Cooked quinoa crisps up into light, crunchy little bites in the oven. Dry, uncooked quinoa just toasts and stays hard. The key is letting the cooked quinoa cool completely so it’s mostly dry before it goes on the pan, because extra moisture keeps it from getting crispy.

How do you store crispy quinoa?

Let it cool, then keep it in an airtight container in the fridge for up to 7 days. It’s ready to sprinkle straight from the container.

What can I put crispy quinoa on?

Pretty much anything that needs some crunch. I love it on salads like my Superfood Black Bean & Quinoa Salad, in grain bowls like this Hummus Quinoa Veggie Bowl, or on top of a bowl of soup. A sweet version with maple syrup and cinnamon is great on yogurt and breakfast bowls.

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