Crisp Quinoa

Preparation info

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By Ben Shewry

Published 2012

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  • 100 g ( oz/½ cup) organic red quinoa
  • 250 ml (9 fl oz/1 cup) grape seed oil, for deep-frying
  • table salt, to taste


Bring a medium saucepan of water to the boil, then add the quinoa. Simmer for 15 minutes or until tender. Drain well and spread in a thin layer on a tray to cool.

Heat the oil in a deep-sided saucepan to 150°C (302°F). Deep-fry the quinoa until crisp. Drain in a metal sieve placed over a bowl. Spread the crisp quinoa on a tray lined with paper towel to remove as much oil as possible. Store in an airtight container until needed.