Quinoa, From Comfort to Crunch!

Quinoa is versatile and a nutritional powerhouse. In this video, I show how to make it crunchy-as a topping for soup, salad, and other things-and an easy instant pot version. Instructions below.
Quinoa is known as the “Mother Grain” in South American, culture, and dates back to the empire. Although we call it a grain it’s a seed and is one of natures complete plant proteins.
Make plenty, keep it on hand, freeze extras, and you have a perfect accompaniment to any meal!
Crunchy Quinoa: PREHEAT OVEN TO 375 F. Line a baking sheet with parchment paper or a silicone liner. Spread cooked quinoa evenly in the pan--for this recipe I used 3 cups cooked, cooled, and dried a bit in the air, or refrigerator. Bake until golden, about 25-30 minutes, depending on your oven. To test, take out a spoonful and taste after it cools a bit. When finished, cool it on the baking sheet, and use the parchment to funnel it into a jar, or container, when cool.
Instant Pot--for 4 cups cooked quinoa: 2 cups rinsed quinoa and 2 1/4 cups water. I add 1/2 tsp salt. Cook on high pressure for 5 minutes. Let pressure come down for 10 minutes or so, then release it. Uncover, Toss with a big serving fork and add salt and pepper to taste.. Use immediately or store it in the refrigerator (4-5 days). It also freezes well. May double with no change to the instructions.
Stove top: Put 1 cup rinsed quinoa to 2 cups water or broth (for even more taste) in a pot. Bring to a boil, reduce heat, cover, and simmer until liquid has evaporated (about 15 minutes). Let stand for 5 minutes. Fluff with a big serving fork. Serve or store.
Please share with us how and why you love quinoa!
ENJOY!
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