Toasted Quinoa Crunch
For all of us who can’t have gluten, here’s a quick-and-easy solution for breadcrumbs to add to casseroles or extra crunch to salads.
Thanks a seed-crop indigenous to the Peruvian and Bolivian Andes, we have nutrient-rich quinoa, which is very high-protein.
Toasted Quinoa Crunch
Ingredients
1 tablespoon butter or ghee
Sea salt to taste
1/2 cup uncooked quinoa
Instructions
Melt butter in a frying pan and add salt. Remove from heat, add quinoa and toss lightly to coat the grains with butter.
Spread on a baking sheet and bake at 350 degrees until grain is toasted and fragrant, 10 – 12 minutes.
Notes
If kept in a tightly sealed container in the refrigerator, toasted quinoa will keep for 6 to 8 weeks.
Patricia Rain is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Patricia Rain
Patricia Rain is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
