Categories:Viewed: 27 - Published at: 6 years ago


  • 1 cup quinoa
  • Salt
  • 1 tablespoon smoked paprika


  • Heat the oven to 375.
  • Put the quinoa and a large pinch of salt in a medium saucepan.
  • Add water, and cover the quinoa by about 1 inch.
  • Bring to a boil, and then adjust the heat so that the mixture bubbles gently.
  • Cover, and cook, stirring occasionally, until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
  • If any water remains in the pot, strain it off.
  • Spread the quinoa on a large rimmed baking sheet, using your hands to break up any clumps.
  • Sprinkle with salt and the smoked paprika.
  • Toss to combine, and spread the quinoa into as even a layer as possible.
  • Bake, tossing once or twice with a spatula, until the grains dry out and become crisp, 15 to 25 minutes, depending on how crunchy you want them.
  • Use immediately, or cool completely and store in an airtight container in the fridge for up to a week.