This toasted quinoa adds crunch to a salad without boiling the quinoa first. Soak the grains, spread them on a baking sheet, and toast them in the oven until golden brown. The baking takes about fifteen to twenty minutes once the quinoa is soaked and drained.
Soaked Toasted Quinoa Vs Cooked Toasted Quinoa
I use the soaked quinoa method toasting instead of the cooked quinoa toasting method. I found that the cooked method may leave the quinoa crunchy with a bit of chew versus a nice crunch that the soaked method provides.
Why You Will Love This Crunchy Toasted Quinoa
- Crunchy Texture. Like a stronger rice krispie with all of the nutritional goodness.
- Larger Batch. You can toast a full cup in the oven to be able to feed a few people or make some delicious treats.
- Simple Ingredients. This recipe uses white quinoa and soaking water, with no added oil.
- Short Oven Time. Just about seventeen minutes in the oven once soaked and drained.
- Salad Topping. Sprinkle the finished quinoa over a salad when you want extra crunch.
Ingredients for the Oven Toasted Quinoa
- White quinoa. Start with one cup of uncooked white quinoa, measured before soaking. This is the variety I used for this method, and its golden brown color is the finishing cue.
- Water. Use enough water to cover the quinoa in the soaking bowl. Drain the water before spreading the quinoa on the baking sheet.
How to Make the Best Crunchy Quinoa
- Place one cup of uncooked white quinoa in a bowl and add enough water to cover it. Soak for at least four hours or overnight.
- Preheat the oven to 350 degrees F. Line a 16 by 12 inch rimmed baking sheet with parchment paper.
- Drain the quinoa and spread it in a thin, even layer on the prepared baking sheet.
- Bake for five minutes. Remove the baking sheet from the oven, stir the quinoa, and spread it evenly again.
- Return the baking sheet to the oven for another five minutes. Remove it, stir the quinoa again, and spread it back into an even layer.
- Continue baking until the quinoa is dry and some grains begin turning golden brown, about thirteen to fifteen minutes from the start of baking.
- Carefully transfer the parchment and quinoa off the hot baking sheet onto a heatproof work surface. Scrape the quinoa from the parchment directly onto the baking sheet and spread it evenly.
- Return the baking sheet to the oven for another two to five minutes, until the quinoa is golden brown. Watch closely during this final stage to avoid burning.
Tips on Making Toasted Quinoa
- Look for Dryness. Remove the parchment when the quinoa is dry and start to toast, around thirteen to fifteen minutes, rather than following the clock alone.
- Keep the Layer Even. Spread the grains back out each time you stir so there are no clumps left on the baking sheet.
- Keep an Eye on the Quinoa. During the last few minutes the quinoa can burn quickly.
Troubleshooting Your Quinoa
- Quinoa Sticks to the Sheet. Start with parchment while the grains are wet. Wait until the quinoa is dry and begins to toast before transferring it to the bare sheet. Placing it on a bare baking sheet may cause the quinoa to stick to the sheet and burn
- Some Grains Brown Before Others. Stir and spread the quinoa evenly at the scheduled checks. Watch closely during the final two to five minutes.
- Quinoa Is Still Wet after 13-15 Minutes. Keep it on the parchment until it has dried before taking it off of the parchment.
- Burning During the Final Stage. Check the quinoa closely once it is directly on the baking sheet. Remove it when golden brown rather than waiting for every grain to darken.
Sprinkle some toasted quinoa on some of my salads. My Apple Swiss Salad, Strawberry Almond Salad., Autumn Broccoli Slaw all make great options.
FAQ's
No added oil is included in my tested method. I use quinoa and soaking water, drain the quinoa, and toast it in the oven.
Soak of at least four hours or overnight. Soaking is separate from the fifteen to twenty minutes of oven time.
No. This recipe finishes as a crunchy topping without a boiling step. Quinoa toasted before boiling is a different preparation.
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White quinoa is the variety used for this recipe. It is easier to see when the quinoa is golden brown. The red or black quinoa may be difficult to see when it's done.
This toasted quinoa is about getting the crunch I wanted without boiling the grains first. Soaking and oven toasting gave me a crunchier result than my boiled comparison, and the oven lets me work with a full cup. The parchment prevents sticking at the start, while the final minutes directly on the baking sheet give the quinoa its golden brown toast. Sprinkle it over a salad for extra crunch.
Recipe
Toasted Quinoa
Method
- Place the quinoa in a bowl and add enough water to cover it. Soak for at least 4 hours or overnight.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Drain the soaked quinoa and spread it in a thin, even layer on the prepared baking sheet.
- Bake for 5 minutes. Remove the baking sheet from the oven, stir the quinoa, and spread it back into an even layer to help it dry evenly.
- Continue baking, stirring at the 10 minute mark. By about 13 to 15 minutes, the quinoa should be dry, with some grains beginning to turn golden brown.
- Carefully slide the parchment and quinoa off the baking sheet. Scrape the quinoa from the parchment directly onto the baking sheet and spread it evenly. The parchment prevents sticking while the quinoa is wet, while finishing directly on the baking sheet helps it develop a golden brown toast.
- Return the quinoa to the oven for another 2 to 5 minutes, until golden brown. Watch closely to avoid burning.
Nutrition
Private Notes
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