Crisp Quinoa

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 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

Method

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.