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–+ servings
A green salad topped with quinoa in a large serving bowl.
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5 from 1 vote

Crispy Quinoa

A great way to use leftover quinoa, this spicy crispy quinoa is made with chili oil, a handful of almonds, and parsley. It makes a perfect topper.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 8
Author: Sophie

Equipment

  • Measuring cups and spoons
  • Baking sheet

Ingredients

  • 1 cup leftover cooked quinoa
  • 2 tablespoons chopped almonds
  • 2 tablespoons chopped parsley
  • 1 ½ tablespoons olive oil
  • 1 ½ teaspoons chili oil
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
US Customary - Metric

Instructions

  • Preheat the oven to 375°F (190°C).
  • Add all of the ingredients to a large baking sheet and mix well to coat the quinoa and combine everything.
    1 cup leftover cooked quinoa, 1 ½ tablespoons olive oil, 1 ½ teaspoons chili oil, 2 tablespoons chopped almonds, 2 tablespoons chopped parsley, ½ teaspoon sea salt, ¼ teaspoon garlic powder
  • Bake for 25-30 minutes, stirring once halfway through. Once it's ready, it should be a nice golden brown.
  • Cool fully before storing in a sealed container in the fridge. Use your crispy quinoa to top salads, soups, and more, using a few tablespoons for each serving.

Notes

If you don't like spice, replace the chili oil with more olive oil.

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 147mg | Potassium: 145mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg