Savory Quinoa Crisps

Savory Quinoa Crisps

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6 Servings
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Prep Time

25 Minutes
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Cook Time

1 Hour 40 Minutes

Sometimes we all crave a crispy, crunchy snack! In those times, it’s so easy to reach for your favorite crackers that may not be what you really want, but we have something even better you can whip up quickly in your own kitchen. These Savory Quinoa Crisps are a great way to satisfy your cravings and provide you with sustainable energy, thanks to a list of nutrient-dense ingredients.

 

Quinoa, an ancient seed, is a complete protein in and of itself —perfect to get you from one meal to the next when that need to snack arises. Paired with delicious pistachios, which give a sweet, rich, and nutty flavor, more protein, and healthy antioxidants, this is one snack you’ll want to have on hand for yourself and your loved ones.

 

Ingredients

  •  
  • 1 whole head of garlic
  • 1 teaspoon avocado oil 
  • 1 cup quinoa 
  • ¼ cup raw pistachios
  • ½ cup tapioca flour 
  • ½ cup Za’atar spice
  • ½ teaspoon Sea salt
  • ¼ teaspoon freshly ground black pepper 
  • ⅔ cups olive oil
  •  

Preparation

  1. Heat oven to 400°. Slice off the top of the head of garlic, drizzle avocado oil, place on a baking sheet, and cover with an oven safe lid (or wrap garlic head in aluminum foil on baking sheet). Roast for about 40 minutes or until golden and soft. Remove garlic from the oven and set aside to cool. When garlic is done, lower the oven heat to 325°.

  2. Quinoa is often pre-washed, which should be stated on the packaging. If not, rinse quinoa thoroughly and let dry, while the garlic is being roasted. 

  3. Heat a high-sided large saute pan over low heat. Add quinoa and shake pan continuously as it pops, until toasted and browned, about 8 minutes. Once the quinoa has mostly popped and resembles a puffed toasted sesame seeds, add 1 cup of boiling water and cover. Continue cooking on low, and move to the smallest burner, if possible. Cook for 20 minutes. After 20 minutes, remove from heat and transfer to a bowl to cool. At this point, quinoa should be cooked.

  4. Using another mixing bowl, add the pistachios, tapioca flour, za’atar, salt, and pepper. Squeeze the carmelized roasted garlic out of the peel into the bowl. Toss and then slowly drizzle the olive oil, continuously stirring, to make sure there are no lumps.

  5. Combine quinoa with the pistachio mixture, mixing well, making sure to coat every seed. 

  6. Line a baking sheet with parchment paper. Transfer quinoa mixture to the baking sheet and flatten using hands or a rubber spatula. Place in the oven and bake for 40 minutes. Remove the baking sheet from the oven and crumble using your hands, return to the oven for 20 minutes, then turn the oven off, leave the oven door open, and let cool. Snack as is or sprinkle over your favorite salad.

 

 

Preheat oven to 400°.

Slice off the top of the head of garlic, drizzle avocado oil, place on a baking sheet, and cover with an oven safe lid (or wrap garlic head in aluminum foil on baking sheet). Roast for about 40 minutes or until golden and soft. Remove garlic from the oven and set aside to cool. When garlic is done, lower the oven heat to 325°.

Quinoa is often pre-washed, which should be stated on the packaging. If not, rinse quinoa thoroughly and let dry, while the garlic is being roasted. 

Heat a high-sided large saute pan over low heat. Add quinoa and shake pan continuously as it pops, until toasted and browned, about 8 minutes. Once the quinoa has mostly popped and resembles a puffed toasted sesame seeds, add 1 cup of boiling water and cover. Continue cooking on low, and move to the smallest burner, if possible. Cook for 20 minutes. After 20 minutes, remove from heat and transfer to a bowl to cool. At this point, quinoa should be cooked.

Using another mixing bowl, add the pistachios, tapioca flour, za’atar, salt, and pepper. Squeeze the carmelized roasted garlic out of the peel into the bowl. Toss and then slowly drizzle the olive oil, continuously stirring, to make sure there are no lumps.

Combine quinoa with the pistachio mixture, mixing well, making sure to coat every seed. 

Line a baking sheet with parchment paper. Transfer quinoa mixture to the baking sheet and flatten using hands or a rubber spatula. Place in the oven and bake for 40 minutes. Remove the baking sheet from the oven and crumble using your hands, return to the oven for 20 minutes, then turn the oven off, leave the oven door open, and let cool. Snack as is or sprinkle over your favorite salad.

Nutritional analysis (per serving): calories 402, total fat 29.5g, saturated fat 3.9g, cholesterol 0mg, fiber 3.3, protein 5.3g, carbohydrate 30g, sodium 214.6mg, sugars 2.2

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