Crispy Quinoa with Nuts and Seeds
Transform plain cooked quinoa into crispy quinoa, mixed with almonds and pumpkin seeds. A delicious way to add fiber and protein to dishes!
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Servings: 8 servings
Equipment
Ingredients
- 1 cup Quinoa cooked
- 1 ounce Almonds unsalted, roughly chopped
- .5 ounce Pumpkin seeds unsalted
- 1.5 tablespoon Olive oil add 1 additional tablespoon if seems dry
- ½ teaspoon Sea salt
- ¼ teaspoon Ground cinnamon
Instructions
- Preheat oven to 375 degrees f.
- On a parchment lined baking sheet, spread out cooked quinoa and pat dry with paper towels if just recently cooked and still moist.1 cup Quinoa
- Chop almonds and add almonds and pumpkin seeds to quinoa. Drizzle with olive oil and add salt and cinnamon. Stir well till completely combined.1 ounce Almonds, .5 ounce Pumpkin seeds, 1.5 tablespoon Olive oil, ½ teaspoon Sea salt, ¼ teaspoon Ground cinnamon
- Bake in the oven for 20-25 minutes, stirring every 10 minutes so all edges get nice and toasty and crispy.
- When desired crunchiness is achieved, remove from the oven and allow to cool. Enjoy as a snack or top on salads, yogurt parfaits, oatmeal or over easy eggs.
Notes
Cooking time may vary based on your oven and also how crunchy and crispy your desired texture. Up to 30 minutes will be very crispy, so taste after 20 minutes and adjust cooking time based on personal preference.
Store leftover crispy quinoa in an airtight container like a lidded mason jar or Ziploc bag. Store in the fridge.
Nutrition
Serving: 2tablespoon | Calories: 132kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Sodium: 147mg | Potassium: 160mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 1mg
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