Blue Butter
Mark Bittman
142 ratings with an average rating of 4 out of 5 stars
142
10 minutes
Smoky Quinoa Crumbs
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 1cup quinoa
- Salt
- 1tablespoon smoked paprika
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
161 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 6 grams protein; 103 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
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Cooking Notes
Robert Lauriston
The first time I had crunchy quinoa it was on a salad of beets and avocados at Rustic Canyon in Santa Monica.
MsTish
I used it in Caesar Salad for GF crunch instead of croutons. I lined a pie plate with them when making a vegan artichoke, spinach hot casserole/pie and for a crunchy top also.
Rachael
This didn’t work out for me. Even with diligent spreading and careful oven monitoring, I ended up with some parts too crunchy to eat and other parts still soft. I think I’ll try lower/longer next time.
Leah
Packs a flavorful punc - now thinking through other spices to try next. Ate a fair bit on its own but delightful on avocado toast and salads.
MsTish
I used it in Caesar Salad for GF crunch instead of croutons. I lined a pie plate with them when making a vegan artichoke, spinach hot casserole/pie and for a crunchy top also.
Laura
What would one use this for?
Robert Lauriston
The first time I had crunchy quinoa it was on a salad of beets and avocados at Rustic Canyon in Santa Monica.
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