Hi everyone and happy almost new year!
Many of us will be starting off the new year with a fresh and healthy menu for ourselves and our families. For this reason, I was so thrilled when Lara, a reader of Take Back the Kitchen, emailed me a recipe for a crunchy salad topper that is a heck of a lot healthier than bacon bits. It was the perfect solution for my leftover quinoa that was getting a bit hard and stale in my rice cooker. She said it is a delicacy in Hawaii and I do believe she just made it one in NJ and the rest of the Continental U.S. Try it and enjoy!
Sweet and Crunchy Quinoa:
2 cups leftover cooked red quinoa or regular quinoa (or any amount you happen to have left over) Quinoa is sold at most supermarkets now and is very affordable at Costco
1-2 tsp olive oil
1-2 tsp of brown sugar
optional: add a sprinkle of any other spice you like such as my personal favorite, smoked paprika, ground coriander, cumin, chili powder or anything else
Preheat oven to 375 degrees
Lay parchment paper over a cookie sheet
Lay the leftover, cooked quinoa over the cookie sheet
Drizzle with olive oil and toss. Spread in a thin layer over the entire cookie sheet
Bake for 20 minutes and remove from oven to cool-best to remove the quinoa from the hot cookie sheet so it does not continue cooking, potentially burning
Pour over salads, grains, ice cream or eat with a spoon like my family did! Thanks, Lara!