Quinoa Roasted topping crunchy goodness

Deb Crane

By
@songchef

Quinoa (pronounced Keen-wah) is a new culinary experience for me! When given a bag of these gems, and told how good they are, I had to play. I researched many recipes and decided on my maiden voyage to experiment with it in a way that most have not thought about. Toast them! To my surprise, they are delectable! I see no boundaries in savory dishes, as the tiny crunchy tasteful gems can add flavor to most anything you can imagine! Alone, they taste a bit like popcorn. Such a tiny grain with so much flavor!
If you have some quinoa, try this! No end to how they can be used!


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Method:

Pan Fry

Ingredients

1/2 c
quinoa
water to cover quinoa

Directions Step-By-Step

1
Cover the quinoa with water. Let sit for 5 minutes.
Rinse in a small strainer.
2
Heat a frying pan to get it hot while the quinoa drains. (it is ok that there is some moisture from draining, it will evaporate)
3
Place the quinoa into the hot dry pan. ( I used my cast iron skillet, but any frying pan would work.)
Now stir in a bit, and keep watch.
This is the fun part! The grains start to dance! Not so much that they fly out of the pan, but they do skip a bit. :)
When they start to smell like popcorn, and start turning dark, watch and keep stirring them. You want most of the grains to be a darker color, but some will remain white. That is ok, because you dont want to burn them.
4
When most of the quinoa is darkened, remove from the heat.
Cool them on a flat surface, a plate will do.
Because they smelled so good as you fried them, taste them! Yum!
5
Very good on a salad for added taste and crunch, or I can imagine this being a good crunch factor on any savoy dish! Think toasted sesame seeds.... any dish you like them in, this will be wonderful.
Packed with all things good for you, this way of using quinoa will serve you well!

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy