Crisp Quinoa

• 100 g (3½ oz) organic red quinoa
• 250 ml (9

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. Store in the refrigerator until needed.

Heat the oil in a small 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 pap