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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"There is more simplicity in the man who eats caviar on impulse than in the man who eats Grape-Nuts on principle." - G.K. Chesterton

The refrigerator light goes on...

When I was growing up we almost always had Grape Nuts® cereal in the house (my wife calls them Grape Rocks). I always loved the crunch, even though they are neither grape nor nuts and have a flavor that is distinctly their own. I am rambling on about Grape Nuts because this Crispy Quinoa has a similar texture and a great nutty quinoa flavor (even though they too are not nuts). I first had them as part of a fish dish at a restaurant. That recipe used black quinoa and the crunch brought a lot to the dish.

You can use these on almost anything: as a coating for fish, a garnish to almost any main course of meat, or instead of croutons on a salad. To flavor the quinoa, add some spice - smoked paprika or cumin, for example - to the water as you cook the quinoa. You could even make this sweet by adding a bit of honey and some cinnamon to the water and using the quinoa as a topping for pudding or ice cream.

 
 

Crispy Quinoa



Servings: 6 | Serving size: about 3 Tablespoons

This recipe can easily be multiplied and makes good leftovers. Keep tightly covered at room temperature. Lasts about a week.

2 cups water
1/2 cup quinoa
1/4 tsp. salt

Crispy toasted quinoa recipe from Dr. Gourmet

Place the water in a small sauce pan over high heat.

When the water boils, add the quinoa and salt. Reduce the heat to a high simmer.

Partially cover the pan and cook until the water is almost evaporated. Stir occasionally. When the quinoa is done, turn off the heat and cover.

After about 5 minutes, remove the quinoa to a large mixing bowl. After it has cooled, spread the quinoa thinly on a cookie sheet.

Let the quinoa dry on the cookie sheet for 2 hours at room temperature.

Preheat the oven to 325F.

Place the cookie sheet in the oven and toast the quinoa for 30 minutes. About every 7 minutes gently stir the quinoa and re-spread it so that it remains a thin layer.

Cool on the cookie sheet, then store in a tightly sealed container.

Nutrition Facts

Serving size = 3 tablespoons

Servings = 6

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Amount Per Serving

Calories 38 Calories from Fat 9
  % Daily Value
Total Fat 1g
    Saturated Fat 0g 0%
    Monounsaturated Fat 0g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 75mg 3%
Total Carbohydrates 7g 5%
    Dietary Fiber 1g 4%
    Sugars 0g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 3%
Vitamin K 0 mcg Potassium 55mg
Magnesium 20mg