Move over, croutons … there’s a new, healthier crunch in town. Packed with protein and a host of nutrients like iron and calcium, quinoa is by far a better choice to top your caesar salad than day-old bread. And trust us, it’s delicious.
Toasting after boiling brings out quinoa’s nutty flavor and gives it a crispy texture that punches up salads, soups and lots more. The recipe below can easily be tweaked to create a a cheesy parmesan topping or even a sweet granola.
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directions
- Cook quinoa according to directions, with a little less water: 1 cup quinoa, 1-1/3 cups water, olive oil and a pinch of salt.
- Let the quinoa cool completely or refrigerate overnight.
- Set oven to broil. Spread a layer of cooled quinoa on the sheet pan (don’t spread it too thin or it will burn), and sprinkle liberally with salt.
- Broil on center rack for five minutes. Take out, stir, and place back in oven for 1-1/2 to 3 minutes, stirring and checking frequently until it’s golden brown. Careful, this can burn quickly! Salt again, to taste.
START TO FINISH: 1 HOUR, 40 MINUTES TO OVERNIGHT. (PREP TIME: 1 HOUR-OVERNIGHT. COOK TIME: 40 MINUTES.) SERVES 8-9.
