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 health; 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.
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 diabetec diet. Quinoa is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, 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. End of the day, quinoa is one of the healthiest and most nutritious foods on the planet.
Quinoa crunch is awesome for breading oven fried chicken fingers, 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, that is always on standby in my freezer. If you do not have homemade vegetable stock, it is perfectly fine to use a good quality store purchased stock.
Chef’s tip: 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.