OMG, I almost forgot about the quinoa crunch recipe; I haven’t made it in about five years. I created this recipe for a children’s menu concept. Creating nutritious food is pretty easy, the hard part is to cook it stealth healthily; or how to sneak nutrition, painlessly, into a diet while maintaining the integrity of the dish. This recipe is awesome, think of it as seasoned, crunchy sesame seeds. I truly love this one, however, I have to admit, it took several tests and attempts to get it just right.
End of the day, quinoa is one of the healthiest and most nutritious foods on the planet. There are three types of quinoa, white, red, and black; this recipe is using white quinoa. Quinoa is one of the most protein-rich foods we can eat. It helps to prevent heart disease by reducing high blood pressure and it can be incorporated into a healthy diabetic diet. Quinoa is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, and vitamin E. Even though, technically, it is not a grain, it still counts as a whole grain. One more bonus, it is very high in antioxidants, substances that are believed to help fight aging and many diseases.
Quinoa crunch is awesome for breading oven-fried chicken fingers, and meatballs, or as a topping for hummus, baba ganoush, salads, etc. It adds a wonderful crunch and awesome flavor. To add more flavor, I cook quinoa with my vegetable stock recipe, which is always on standby in my freezer. If you do not have homemade vegetable stock, it is perfectly fine to use good-quality store-purchased stock.
Every little grain of quinoa is covered with saponin, a natural chemical that wards off insects. Saponin needs to be rinsed away; so rinse it well, if you don’t, it’s going to taste bitter. Cooking is playing with flavors, you may want to add a little extra spice, like chili powder, or add a pinch of curry powder, the flavor options are endless. Once oven-dried, store the crunch in an air-tight container.
Quinoa Crunch, Oven Roasted and Awesome
Rinse the quinoa
- Place quinoa into a bowl filled with cold water. Stir and let the seeds settle. Pour water off the top and add more water, rinse until the water doesn't look foamy. Add quinoa to a strainer and give it a final rinse under cold running water.1 cup quinoa
Cook the quinoa
- Add 2 cups vegetable stock to a saucepan, add quinoa, and bring to a boil. Cover, reduce heat to medium-low, and simmer until water is absorbed, 15 to 20 minutes. Set aside, off the heat for 5 minutes; uncover and fluff with a fork.16 fl oz vegetable stock
Season and bake the quinoa
- Preheat oven to 350 F. In a bowl blend cooked quinoa with seasonings. Spread seasoned quinoa on a sheet pan and bake for 10 minutes. Turn quinoa with a spatula and bake for an additional 10 minutes until completely dry and nicely browned.1 tsp onion, 1 tsp paprika powder sweet, 1/4 tsp garlic
Pulse the quinoa
- Place quinoa into a robot cope and pulse a few times to break down the quinoa to a medium grind. Do not over-blend. Place in an airtight container.
Nutrition information is calculated using an ingredient database and should be considered an estimate