Use Crunchy Garlic Quinoa Crumb Topping as a salad topper, sprinkled over pasta, soups, stews and casseroles. As the name implies this is garlicky and crunchy. It’s also so easy to make. The recipe makes more than you’ll need for an average two to four serving meal. I did this on purpose because it stores well so this way, you’ll have it on hand for a quick and easy way to elevate a meal. This is a thrifty way for using up leftover quinoa (you can easily reduce the recipe if you have less than stated amount). Grated lemon zest and chopped parsley are good added to the mixture but as they prevent the crumbs retaining their crunch, I add zest and any herbs just before I’m going to use the crumb topping.
In full disclosure: I’m not a quinoa fan. However, I do love crispy, crunchy foods and Crunchy Garlic Quinoa Crumb Topping fills the need I have. I’m also not a fan of quinoa. I simply had a whole bag of cooked quinoa in my freezer leftover from a cookbook I worked on so instead of wasting it, I turned it into this topping. I was very pleased with the results. I hope you will be too.
Some more simple ways to elevate a dish using from-scratch recipes.
CRUNCHY GARLIC QUINOA CRUMB TOPPING
Ingredients
- 2 Tbsp olive oil
- 3 cups cooked cold quinoa
- 1 Tbsp garlic powder powder, not salt
- 1 tsp monkfruit sugar or sweetener of your choice, optional
- 1 to 2 tsp sea salt flakes
- Salad leaves, soup, pasta or stew for topping
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine all the ingredients. Spread the quinoa mixture in an even layer on the baking sheet. Bake, for 30 to 40 minutes until a deep golden-brown color and the quinoa is crunchy. Let cool completely before storing in sealed jars in the fridge or pantry. Or use immediately sprinkled on salads, soups, stews, pasta or casseroles. Makes about 1 1/4 to 1 1/2 cups. Nutrition is based on 1 tablespoon of the cooked topping.